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1
Preheat oven to 350F.
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2
Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan.
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3
Set aside.
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4
Place cake mix, dry pudding mix, flavored coffee, eggs, 1 cup of the sour cream, the oil and 1/2 cup of the water in large bowl.
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5
Beat with electric mixer on low speed 2 min.
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6
or just until dry ingredients are moistened, stopping occasionally to scrape down side of bowl.
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7
Beat on medium speed 2 min.
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8
or until well blended.
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9
Remove 1 cup of the batter; place in small bowl.
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10
Pour remaining batter into prepared pan.
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11
Microwave 25 of the caramels and 3 tsp.
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12
(1 Tbsp.)
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13
of the remaining water in medium microwaveable bowl on HIGH 30 sec.
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14
; stir.
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15
Continue microwaving 1 min.
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16
until caramels are completely melted, stirring every 10 sec.
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17
Add reserved 1 cup batter and 1/4 cup of the remaining sour cream; mix well.
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18
Drop by spoonfuls over batter in pan; swirl with knife several times for marble effect.
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19
Bake 1 hour or until wooden toothpick inserted near center comes out clean.
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20
Cool in pan on wire rack 10 min.
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21
Loosen cake from side of pan with spatula or knife.
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22
Invert cake onto rack; carefully remove pan.
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23
Cool cake completely.
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24
Place remaining 8 caramels in medium microwaveable bowl.
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25
Add remaining 1 tsp.
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26
water.
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27
Microwave 20 sec.
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28
; stir.
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29
Continue microwaving 30 sec.
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30
until caramels are completely melted, stirring every 10 sec.
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31
Stir in remaining 1/4 cup sour cream and the powdered sugar until well blended.
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32
Cool.
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33
Drizzle over cake.
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34
Store in refrigerator.
