MOCHA LAYER CAKE
1 pkg. (2-layer size) chocolate cake mix, any variety
1 pkg. (4-serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 container (8 oz.) Breakstone's or Knudsen Sour Cream
1/2 cup each oil and water
3/4 cup General Foods International Coffees, any flavor, divided
1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate, divided
2 cups thawed Cool Whip Whipped Topping
2 tbsp. butter or margarine
1 tbsp. each corn syrup and water
Beat cake mix, pudding mix, eggs, sour cream, oil, water and 1/2 cup of the flavored instant coffee in large bowl with electric mixer on low speed just until moistened, scraping side of bowl often.  Beat on medium speed 2 minutes or until well blended.  Chop 4 squares of the chocolate; stir into batter.  Pour into 2 greased and floured 9-in. round cake pans.

Bake at 350 for 30-33 minutes or until toothpick inserted in center comes out clean.  Cool for 15 minutes; remove from pans.  Cool on wire racks.

Stir remaining 1/4 cup flavored instant coffee into whipped topping.  Place 1 cake layer on serving plate; spread with 2 cups of the whipped topping mixture.  Top with second layer.

Refrigerate until ready to serve.  Just before serving, microwave remaining 4 squares chocolate, butter, corn syrup and water in medium microwavable bowl on High 1-1/2 minutes.  Stir until chocolate is completely melted.  Spread glaze over top of cake, allowing glaze to drip down side of cake.
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