Recipe

Glazed Chocolate-sour Cream Cake Recipe

Add Step-by-Step Photos	Peepers / All my dishes 6 months, 3 weeks ago This cake is so moist and so good that you'll have friends and family asking for the recipe. I found the recipe at Kraft Foods. Prep:30m Cook:35m Servings:12	Peepers
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Ingredients

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

*I use Nescafé Instant Coffee

1 Tbsp. hot water

1 container (7 oz.) BAKER'S Real Milk Chocolate Dipping Chocolate

2 Tbsp. butter or margarine, melted

1 cup thawed COOL WHIP Whipped Topping

1 cup each halved strawberries and raspberries

Directions

GREASE and flour 2 (9-inch) round cake pans. Line bottoms of pans with wax paper. Prepare cake mix as directed on package, substituting 1 cup of the sour cream for all of the water. Stir in 2 Tbsp. of the instant coffee. Spread batter into prepared pans. Bake as directed on package. Cool 10 minutes. Remove from pans. Immediately peal away the wax paper. Cool completely on wire racks.

DISSOLVE remaining 1 Tbsp. instant coffee in water. Melt dipping chocolate as directed on container. Stir in butter, dissolved instant coffee and remaining 2 Tbsp. sour cream; mix until well blended. Place 1/3 cup of the chocolate mixture in medium bowl; gently stir in whipped topping.

PLACE 1 cake layer on serving plate. Spread with whipped topping mixture. Top with second cake layer. Pour remaining warm chocolate glaze mixture over top of filled cake, allowing it to drip over sides. Pile berries on top of cake. Refrigerate 30 min. or until chocolate glaze is set. Store leftover cake in refrigerator.

Kraft Kitchens Tips

Substitute: Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.

Note: Instant coffee can be reduced to 1-1/2 Tbsp. to suit your taste.

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