Glazed Chocolate-Sour Cream Cake – a delicious recipe with cake mix, Sour Cream, Coffee, water, 'S Milk, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease and flour 2 (9-inch) round pans; cover bottoms with waxed paper.
2
Prepare cake batter as directed on package, substituting 1 cup sour cream for all the water.
3
Stir in 2 Tbsp.
4
coffee granules; pour into prepared pans.
5
Bake as directed on package.
6
Cool in pans 10 min.
7
; remove from pans to wire racks.
8
Immediately remove waxed paper.
9
Cool cakes completely.
10
Dissolve remaining coffee granules in hot water.
11
Melt dipping chocolate as directed on tub.
12
Stir in butter, coffee and remaining sour cream until well blended; pour 1/3 cup into medium bowl.
13
Whisk in COOL WHIP.
14
Stack cake layers on plate, spreading COOL WHIP mixture between layers.
15
Pour remaining warm glaze over cake, allowing excess to drip down side.
16
Top with berries.
17
Refrigerate 30 min.
18
or until glaze is firm.
312
kcal
Calories
25
g
Fat
21
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 cup plus 2 Tbsp. BREAKSTONE'S Sour Cream, divided, 3 Tbsp. MAXWELL HOUSE Instant Coffee, 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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