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“I picked this recipe up at the grocery store of all places. I omitted the coffee as I don't care for it. It is delicious and very easy to make.”
READY IN:
45mins
SERVES:
8-10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat cake mix, pudding mix, eggs, sour cream, oil, 1/2 cup water and 1/2 cup of the flavored instant coffeee in a large bowl with electric mixer on low speed, just until moistened, scraping side of bowl often.
  2. Beat on medium speed 2 minutes or until well blended.
  3. Chop 4 squares of chocolate, stir into batter.
  4. Put into 2 greased and floured 9" round cake pans.
  5. Bake at 350 degrees for 30 - 33 minutes.
  6. Cool 15 minutes; remove from pans. Cool on wire rack.
  7. Stir in remaining 1/4 cup flavored instant coffee into Cool Whip.
  8. Place 1 cake layer on serving plate; spread with Cool Whip mixture. TOp with second cake layer.
  9. Refridgerate until ready to serve. (I usually give it at least an hour).
  10. Just before serving, microwave remaining 4 squares of chocolate, butter, corn syrup and 1 tbsp of water in medium bowl on high 1- 1/2 minutes.
  11. Stir until chocolate is completely melted.
  12. Spread glaze over top of cake, allowing glaze to drip down cake.

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