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Glazed Chocolate-Sour Cream Cake
Glazed Chocolate-Sour Cream Cake

Glazed Chocolate-Sour Cream Cake

29 Review(s)
Cook Minutes 1 Hr 40 Min
Prep : 25 Min Cook: 1 Hr 15 Min
Sour cream and instant coffee transform a boxed chocolate cake mix into a showstopper chocolate cake. The delectable chocolate glaze is just the crowning glory in this Glazed Chocolate-Sour Cream Cake recipe.
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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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.
Step 2
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.
Step 3
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.
Kraft Kitchen Tips!
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Size Wise
This luscious chocolatey treat is perfect for serving at your next special occasion. Just be mindful of the serving size.
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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.
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How to Store
Keep refrigerated.
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Nutrition
Calories
330
Calories From Fat
0
% Daily Value
Total fat 21 g
32 %
Saturated fat 9 g
45 %
Cholesterol 50 mg
Sodium 310 mg
13 %
Total carbohydrate 36 g
12 %
Dietary fibre 3 g
12 %
Sugars 21 g
Protein 5 g
Vitamin A
6 %
Vitamin C
15 %
Calcium
8 %
Iron
15 %
Servings
16 servings, 1 piece (95 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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