Prep Time:
25 min
Total Time:
1 hr 10 min
Makes:
16 servings
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
1 Tbsp. hot water
1 container (7 oz.) BAKER'S Real Milk Dipping Chocolate
2 Tbsp. butter or margarine, melted
1 cup thawed COOL WHIP Whipped Topping
1 cup each halved strawberries and raspberries
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 min.; remove from pans. Immediately remove 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.
