Coffee Tres Leches Cake

• 1 pkg. (2-layer size) white cake mix
• 1 can (14 oz.) sweetened condensed milk
• 1 can (12 oz.) evaporated milk
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 6 tsp. MAXWELL HOUSE Instant Coffee, divided
• 1 tsp. warm water
• 1 cup thawed COOL WHIP Whipped Topping
• 1/4 cup chocolate-covered coffee beans

1. Prepare cake batter and bake in 13x9-inch pan as directed on package.
2. Cool cake in pan 10 min.
3. Pierce cake with large fork at 1/2-inch intervals.
4. Blend milks, sour cream and 4 tsp.
5. instant coffee in blender until smooth.
6. Pour over cake, re-piercing cake if necessary until milk mixture is completely absorbed.
7. Refrigerate 1 hour.
8. Add warm water to remaining instant coffee in medium bowl; stir until dissolved.
9. Gently stir in COOL WHIP.
10. Spread onto cake.
11. Top with coffee beans.

white cake, condensed milk, milk, s, coffee, warm water, chocolatecovered coffee beans

Taken from www.kraftrecipes.com/recipes/coffee-tres-leches-cake-162196.aspx (may not work)