Glazed Chocolate-Sour Cream Cake Recipe

Name: Glazed Chocolate-Sour Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) box 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) container baker's real milk dipping chocolate; 2 tablespoons butter or 2 tablespoons margarine, melted; 1 cup thawed Cool Whip Topping; 1 cup halved strawberry; 1 cup raspberries

Servings: persons

1 (18 ounce) box 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) container baker's real milk dipping chocolate
2 tablespoons butter or 2 tablespoons margarine, melted
1 cup thawed Cool Whip Topping
1 cup halved strawberry
1 cup raspberries

1
Grease and flour 2 (9-inch) round cake pans.
2
Line bottoms of pans with wax paper.
3
Prepare cake mix as directed on package, substituting 1 cup of the sour cream for all of the water.
4
Stir in 2 tablespoons of the instant coffee.
5
Spread batter into prepared pans.
6
Bake as directed on package.
7
Cool 10 min.; remove from pans.
8
Immediately remove wax paper.
9
Cool completely on wire racks.
10
Dissolve remaining 1 tablespoons instant coffee in water.
11
Melt dipping chocolate as directed on container.
12
Stir in butter, dissolved instant coffee and remaining 2 tablespoons sour cream; mix until well blended.
13
Place 1/3 cup of the chocolate mixture in medium bowl; gently stir in whipped topping.
14
Place 1 cake layer on serving plate.
15
Spread with whipped topping mixture.
16
Top with second cake layer.
17
Pour remaining warm chocolate glaze mixture over top of filled cake, allowing it to drip over sides.
18
Pile berries on top of cake.
19
Refrigerate 30 minute or until chocolate glaze is set.
20
Store leftover cake in refrigerator.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (18 ounce) box 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, and more.

Yes, Glazed Chocolate-Sour Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Glazed Chocolate-Sour Cream Cake

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