Ingredients:
1 (18 ounce) boxes devil’s food cake mix
3 eggs ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
1 cup sour cream, divided
2 tablespoons sour cream, divided
3 tablespoons instant coffee, divided
1 tablespoon hot water
1 (7 ounce) containers baker’s real milk dipping chocolate
2 tablespoons butter or 2 tablespoons margarine, melted
1 cup thawed Cool Whip Topping
1 cup halved strawberries
1 cup 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 tablespoons 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 tablespoons instant coffee in water.
Melt dipping chocolate as directed on container.
Stir in butter, dissolved instant coffee and remaining 2 tablespoons 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 minute or until chocolate glaze is set.
Store leftover cake in refrigerator.
Servings: Serve
Time preparation: 25 min.
Time total: 65 min.