Mocha Layer Cake

• 18 ounces chocolate cake mix (any variety)
• 1 12 ounces four servings instant chocolate pudding mix
• 4 eggs
• 8 ounces sour cream
• 12 cup oil
• 12 cup water, plus
• 1 tablespoon water
• 34 cup flavored instant coffee
• 8 ounces semi-sweet chocolate baking squares
• 2 cups thawed whipped topping
• 2 tablespoons butter
• 1 tablespoon corn syrup

1. Beat cake mix, pudding mix, eggs, sour cream, oil, 1/2 cup water and 1/2 cup of the flavored instant coffeee in a large bowl with electric mixer on low speed, just until moistened, scraping side of bowl often.
2. Beat on medium speed 2 minutes or until well blended.
3. Chop 4 squares of chocolate, stir into batter.
4. Put into 2 greased and floured 9" round cake pans.
5. Bake at 350 degrees for 30 - 33 minutes.
6. Cool 15 minutes; remove from pans.
7. Cool on wire rack.
8. Stir in remaining 1/4 cup flavored instant coffee into Cool Whip.
9. Place 1 cake layer on serving plate; spread with Cool Whip mixture.
10. TOp with second cake layer.
11. Refridgerate until ready to serve.
12. (I usually give it at least an hour).
13. Just before serving, microwave remaining 4 squares of chocolate, butter, corn syrup and 1 tbsp of water in medium bowl on high 1- 1/2 minutes.
14. Stir until chocolate is completely melted.
15. Spread glaze over top of cake, allowing glaze to drip down cake.

chocolate cake, eggs, sour cream, oil, water, water, flavored instant coffee, semisweet chocolate baking squares, thawed whipped topping, butter, corn syrup

Taken from www.food.com/recipe/mocha-layer-cake-128062 (may not work)