Glazed Chocolate-Sour Cream Cake
By lovefree1980
Ingredients
- 1 pkg. (2-layer size) devil's food cake mix
- 1-1/4 cups sour cream , divided
- 3 Tbsp. Maxwell House Instant Coffee Original Roast , divided
- 1 Tbsp. hot water
- 1 pkg. (225 g) Baker's Semi-Sweet Chocolate
- 1/4 cup butter , melted
- 1 cup thawed Cool Whip Whipped Topping
- 1 cup each fresh raspberries and halved strawberries
Details
Servings 16
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Prepare cake batter and bake as directed on package for 2 (9-inch) round cakes, substituting 1 cup sour cream for all the water and stirring 2 Tbsp. instant coffee into batter before pouring into prepared pans. Cool cakes in pans 10 min.; remove to wire racks. Cool completely.
Add hot water to remaining coffee; stir until dissolved. Microwave chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until butter is melted; stir until chocolate is completely melted. Add coffee and remaining sour cream; mix well. Remove 1/3 cup chocolate mixture; place in medium bowl. Add Cool Whip; whisk until blended.
Stack cake layers on plate, filling with Cool Whip mixture. Pour remaining warm chocolate mixture over cake, allowing excess to drip down side. Top with berries. Refrigerate 30 min. or until glaze is firm.
SIZE-WISE
This luscious chocolatey treat is perfect for serving at your next special occasion. Just be mindful of the serving size.
HOW TO EASILY REMOVE CAKES FROM PANS
Cover bottoms of prepared baking pans with parchment before filling with batter for easier removal of the cakes from the pans.
HOW TO STORE
Keep refrigerated.
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