Beat cake mix, pudding mix, eggs, sour cream, oil, 1/2 cup 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 ounces of the chocolate, stir into batter. Pour into 2 greased and floured 9-inch round cake pans.
Bake at 350°F (180°C) for 30 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool on wire racks.
Stir remaining 1/4 cup flavored instant coffee into thawed whipped topping. Place 1 cake layer on serving plate, spread with 2 cups of the whipped topping mixture. Top with second cake layer.
Refrigerate until ready to serve. Just before serving, microwave remaining 4 ounces of 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.
Makes 12 to 16 servings.
Date: April 24, 2003