Glazed Chocolate Sour Cream Cake
1 pkg. (2-layer size) devil's food cake mix
1-1/4 cups sour cream, divided
3 Tbsp. Instant Coffee, divided
1 Tbsp. hot water
1 pkg. (8 squares) Semi-Sweet Chocolate
4 Tbsp. butter or margarine, melted
1 cup thawed Whipped Topping
1 cup each: halved strawberries and whole raspberries
GREASE and flour 2 (9-inch) round cake pans. Cover bottoms of pans with parchment paper; set aside. Prepare cake batter as directed on pkg., substituting 1 cup of the sour cream for all of the water. Stir in 2 Tbsp. of the instant coffee granules. Pour evenly into prepared pans. Bake as directed on pkg.; cool 10 min. Remove layers from pans to wire racks. Immediately remove parchment paper. Cool completely.
DISSOLVE remaining 1 Tbsp. instant coffee granules in hot water; set aside. Microwave chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted. Add dissolved coffee and remaining 1/4 cup sour cream; mix well.
REMOVE 1/3 cup of the chocolate mixture; place in medium bowl. Add whipped topping; stir with wire whisk until well blended. Place 1 of the cake layers on serving plate. Spread with the whipped topping mixture; cover with remaining cake layer. Pour remaining warm chocolate glaze over top of cake, allowing it to drip down side of cake. Top with berries. Refrigerate 30 min. or until glaze is set. Store in refrigerator.