Cinco de Mayo Sombrero Cake

• 1 pkg. (2-layer size) chocolate cake mix
• 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2/3 cup powdered sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 oz. BAKER'S Semi-Sweet Chocolate
• 2 cups fresh raspberries, cut in half
• 1 Tbsp. green colored sugar

1. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package.
2. Cool completely.
3. Meanwhile, beat sour cream and powdered sugar in large bowl with whisk until well blended.
4. Stir in COOL WHIP.
5. Refrigerate until ready to use.
6. Cut 1 cake layer in half as shown in Diagram 1 of Sombrero Cake; cut remaining cake layer as shown in Diagram 2.
7. Arrange both Brim pieces, the Top piece and Base of Brim piece on cake board or large platter as shown in Diagram 3 to resemble sombrero.
8. Cut Band and Mustache pieces horizontally in half to make 2 pieces of each.
9. Place both Band pieces on cake as shown.
10. Reserve both Mustache pieces for later use.
11. Spread 1-1/4 cups frosting evenly onto all cake pieces except mustache.
12. Freeze or refrigerate until frosting is firm.
13. Meanwhile, melt chocolate as directed on package.
14. Spread cake with remaining frosting.
15. Place Mustache pieces at bottom of sombrero; cover with some of the melted chocolate.
16. Decorate cake with remaining chocolate, raspberries and colored sugar.
17. Keep refrigerated.

chocolate cake mix, s, powdered sugar, chocolate, fresh raspberries, green colored sugar

Taken from www.kraftrecipes.com/recipes/cinco-de-mayo-sombrero-cake-109796.aspx (may not work)