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Mocha Layer Cake




Source of Recipe


Internet


List of Ingredients




1 package (2 layer size) chocolate cake mix, any variety
1 package (4 serving size) Jell-o chocolate flavor instant pudding and pie filling
4 eggs
1 (8 oz) container sour cream
1/2 cup oil
1/2 cup water
3/4 cup flavored coffee any flavor, divided ( I use General Foods International Coffees)
1 package (8 squares) semi-sweet baking chocolate; divided
2 cups thawed Cool Whip topping
2 tablespoons butter or margarine
1 tablespoon corn syrup
1 tablespoon water


Recipe



Beat cake mix, pudding mix, eggs, sour cream, oil, 1/2 cup water and 1/2 cup of the flavored instant coffee in a large bowl with electric mixer on low speed just until moistened, scraping sides of bowl often. Beat on medium speed 2 minutes or until well blended. Chop 4 squares of chocolate; stir into batter. Pour into 2 greased and floured 9 inch round cake pans. Bake at 350°F for 30 to 33 minutes or until cake tests done. Cool 15 minutes; remove from pans and cool on wire racks.

Stir remaining 1/4 cup flavored instant coffee into whipped topping. Place 1 cake layer on serving plate; spread with whipped topping mixture. Top with second cake layer.
Refrigerate until ready to serve. Just before serving, microwave remaining 4 squares chocolate, butter, corn syrup and 1 tablespoon water in medium microwable bowl on Hi for 1 1/2 minutes. Stir until chocolate is completely melted. Spread glaze over top of cake, allowing glaze to drip down side of cake.