Glazed Chocolate-Sour Cream Cake

• 1 pkg. (2-layer size) devil's food cake mix
• 1 cup plus 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream, divided
• 3 Tbsp. MAXWELL HOUSE Instant Coffee, divided
• 1 Tbsp. hot water
• 1 container (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate
• 2 Tbsp. butter or margarine, melted
• 1 cup thawed COOL WHIP Whipped Topping
• 1 cup each: raspberries and halved strawberries

1. Grease and flour 2 (9-inch) round cake pans.
2. Line bottoms of pans with wax paper.
3. Prepare cake mix as directed on pkg., substituting 1 cup of the sour cream for all of the water.
4. Stir in 2 Tbsp.
5. of the instant coffee granules.
6. Spread batter evenly into prepared pans.
7. Bake as directed on pkg.
8. Cool 10 min.
9. ; remove from pans to wire racks.
10. Immediately remove wax paper.
11. Cool completely.
12. Dissolve remaining 1 Tbsp.
13. instant coffee granules in hot water; set aside.
14. Melt dipping chocolate as directed on container.
15. Stir in butter, dissolved instant coffee and remaining 2 Tbsp.
16. sour cream; stir until well blended.
17. Place 1/3 cup of the chocolate mixture in medium bowl; gently stir in whipped topping.
18. Place 1 cake layer on serving plate.
19. Spread with the whipped topping mixture; top with second cake layer.
20. Pour remaining warm chocolate glaze mixture over top of cake, allowing it to drip down side of cake.
21. Place berries on top of cake.
22. Refrigerate 30 min.
23. or until glaze is set.
24. Store in refrigerator.

cake mix, s, coffee, water, s milk, butter

Taken from www.kraftrecipes.com/recipes/glazed-chocolate-sour-cream-cake-74835.aspx (may not work)