1 pkg. (2-layer size) devil's food cake mix
1 cup plus 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream, divided
3 Tbsp. MAXWELL HOUSE Instant Coffee, divided
1 Tbsp. hot water
1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate
2 Tbsp. butter or margarine, melted
1 cup thawed COOL WHIP Whipped Topping
1 cup each fresh raspberries and halved strawberries
Spray 2 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Prepare cake batter as directed on package, substituting 1 cup sour cream for all the water. Stir in 2 Tbsp. coffee granules; pour into prepared pans. Bake as directed on package. Cool in pans 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely.
Dissolve remaining coffee granules in hot water. Melt dipping chocolate as directed on tub. Stir in butter, coffee and remaining sour cream until blended; pour 1/3 cup into medium bowl. Whisk in COOL WHIP.
Stack cake layers on plate, spreading COOL WHIP mixture between layers. Pour remaining warm glaze over cake, allowing excess to drip down side. Top with berries. Refrigerate 30 min. or until glaze is firm.
Enjoy your favorite foods while keeping portion size in mind!
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.
For milder flavor, reduce instant coffee granules to 4-1/2 tsp., adding 2-1/4 tsp. to cake batter and using remaining in glaze.