Glazed Chocolate-Sour Cream Cake – a delicious recipe with cake mix, sour cream, Maxwell, water, Chocolate, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
2
instant coffee into batter before pouring into prepared pans.
3
Cool cakes in pans 10 min.
4
; remove to wire racks.
5
Cool completely.
6
Add hot water to remaining coffee; stir until dissolved.
7
Microwave chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min.
8
or until butter is melted; stir until chocolate is completely melted.
9
Add coffee and remaining sour cream; mix well.
10
Remove 1/3 cup chocolate mixture; place in medium bowl.
11
Add Cool Whip; whisk until blended.
12
Stack cake layers on plate, filling with Cool Whip mixture.
13
Pour remaining warm chocolate mixture over cake, allowing excess to drip down side.
14
Top with berries.
15
Refrigerate 30 min.
16
or until glaze is firm.
435
kcal
Calories
32
g
Fat
34
g
Carbs
4
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, 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.
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