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1
Heat oven to 350F.
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2
Beat cake mix, dry pudding mix, eggs, sour cream, oil and 1/2 cup each flavored instant coffee and water in large bowl with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl.
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3
Beat on medium speed 2 min.
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4
or until well blended.
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5
Chop 4 chocolate squares; stir into batter.
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6
Pour into 2 greased and floured 9-inch round pans.
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7
Bake 40 to 45 min.
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8
or until toothpick inserted in centers comes out clean.
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9
Cool cakes in pans 10 min.
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10
Remove from pans to wire racks; cool completely.
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11
Stir remaining flavored instant coffee into COOL WHIP.
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12
Stack cake layers on plate, spreading COOL WHIP mixture between layers.
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13
Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl on HIGH 1-1/2 min.
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14
; stir until chocolate is completely melted.
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15
Spread over top of cake, allowing glaze to drip down side.
