Mocha Layer Cake

Ingredients :

one (18.25 ounce) package chocolate cake mix
one (three.9 ounce) package JELL-O Chocolate Instant Pudding
four eggs
one (8 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup cooking oil
1/2 cup GENERAL FOODS INTERNATIONAL Suisse Mocha Cafe
1/2 cup water
one (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, divided
1/4 cup GENERAL FOODS INTERNATIONAL Suisse Mocha Cafe
two cups thawed COOL WHIP Whipped Topping
two tablespoons butter
one tablespoon light corn syrup
one tablespoon water

Directions :

Heat oven to 350 degrees F.
Beat cake mix, dry pudding mix, eggs, sour cream, oil and 1/2 cup each flavored instant coffee and water in sizable bowl with mixer on low speed until dampened, stopping often to scrape bottom and side of bowl. Beat on medium speed two minutes or until well blended. Chop four chocolate squares; stir in to batter. Pour in to two greased and floured 9-inch round pans.
Bake 40 to 45 minutes or until toothpick inserted in centers comes out tidy. Icy in pans ten minutes. Remove from pans to wire racks; icy .
Stir remaining 1/4 cup flavored instant coffee in to COOL WHIP. Stack cake layers on plate, spreading COOL WHIP mixture between layers. Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl on HIGH 1-1/2 minutes; stir until chocolate is melted. Spread over top of cake, allowing glaze to drip down side.