Ingredients
1. Raspberries (1c)
2. halved strawberries (1c)
3. thawed cool Whip whipped topping (1c)
4. Breakstone’s or Knudsen sour cream (2tbsp)
5. butter or margarine melted (2tbsp)
6. Baker’s Real Milk Dipping Chocolate (1 package about 7 ounce)
7. hot water (1tbsp)
8. Maxwell House instant coffee, divided (3tbsp)
9. Breakstone’s or Knudsen Sour Cream (1c)
10. devil’s food cake mix (1 package about 18.25 ounce)

Method of preparation:-
1. Take round cake pans of 9-inch, grease and flour them and use wax papers to line the bottom of the pans. Make cake mix according to instructions on package and substitute 1 cup of sour cream in it.

2. Then mix 2 table spoon of instant coffee in it. Now spread thin mixture into the pans. Place the pans in oven and bake them as directed on the package. Then take out the pans from oven, keep them to cool for about 10 minutes and then take out the cakes from the pans. At once remove the wax paper.

3. Place the cake on wire rack to cool completely. Take a bowl, add water in it and then dissolve 1 tablespoon of instant coffee in it. Melt the dipping chocolate and mix dissolved instant coffee, butter, 2 tablespoon of sour cream in it. Mix it well.

4. Take a bowl of medium size, mix 1/3 cup of chocolate mixture in it and then mix whipped topping in it.

5. Take a serving plate, place 1 cake layer on it and spread the whipped topping mixture on it. Then place the second cake layer on it and pour the warm chocolate glaze mixture over the top and let it to drip over the sides. Place berries on the top of cake.

6. Place the cake in refrigerator to set. Then serve the cake and keep the leftover in the refrigerator.

Number of servings – 16