Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
Blend milks, sour cream and 4 tsp. instant coffee in blender until smooth. Pour over cake, re-piercing cake if necessary until milk mixture is completely absorbed. Refrigerate 1 hour.
Add warm water to remaining instant coffee in medium bowl; stir until dissolved. Gently stir in COOL WHIP. Spread onto cake. Top with coffee beans.
This coffee-infused variation of a classic cake can be enjoyed on a special occasion.
Prepare cake batter as directed on package. Pour into 18 paper-lined muffin cups. Bake as directed on package for cupcakes; cool completely. Pierce cupcakes with fork. Prepare milk mixture as directed; spoon over cupcakes. Refrigerate and continue as directed. Makes 18 servings.
If chocolate-covered coffee beans are not available, shave 1 oz. BAKER'S Semi-Sweet Chocolate directly over frosted cake.
How to Store
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 1g
Total Carbohydrates 45g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.