Prep: 30 minutes
Bake: 33 minutes

Ingredients:

• 1 Pkg. (2-layer size) chocolate cake mix, any variety
• 1 Pkg. (4-serving size) JELL-O® Chocolate Flavor Instant Pudding & Pie Filling
• 4 Eggs
• 1 Container (8 oz.) BREAKSTONE® Sour Cream
• 1/2 Cup oil
• 1/2 Cup water
• 3/4 Cup GENERAL FOODS INTERNATIONAL COFFEES®, any flavor, divided
• 1 Pkg. (8 squares) BAKER'S® Semi-Sweet Baking Chocolate, divided
• 2 Cups thawed COOL WHIP® Whipped Topping
• 2 Tbsp. butter or margarine
• 1 Tbsp. corn syrup
• 1 Tbsp. water

Directions:

BEAT cake mix, pudding mix, eggs, sour cream, oil, 1/2 cup water and 1/2 cup of the flavored instant coffee in large bowl with electric mixer on low speed just until moistened, scraping side of bowl often. Beat on medium speed 2 minutes or until well-blended. Chop 4 squares of the 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 toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool on wire racks.

STIR remaining 1/4 cup flavored instant coffee into whipped topping. Place 1 cake layer on serving plate, spread with 2 cups of the 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 water in medium microwavable bowl on HIGH 1-1/2 minutes. Stir until chocolate is completely melted. Spread glaze over top of cake, allowing glaze to drip down side of cake.