1 pkg. (2-layer size) Betty Crocker fudge cake mix
1 container (8 oz.) BREAKSTONE’S Sour Cream
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1/2 cup oil
1/2 cup water
1/2 cup MAXWELL HOUSE INTERNATIONAL, any café flavor
2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, chopped
2 Tbsp. powdered sugar
Heat oven to 350°F .Beat all ingredients except coffee granules, chopped chocolate and sugar in large bowl with mixer until blended. Stir in coffee and chopped chocolate.
Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with sugar just before serving.