2 cups sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon instant coffee granules
4 (2 ounce) packages instant chocolate pudding mix
In a large bowl, beat the sour cream, vanilla extract, instant coffee granules and pudding mix. Stir in the baking mix (see Table below) and refrigerate.
Refrigerate leftover jelly for free frosting. Serve immediately, or immediately freeze for future use!