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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups sour cream |
2 large eggs |
1 (18.25-ounce) package chocolate cake mix |
1/2 cup coffee liqueur |
1/4 cup vegetable oil |
1 (12-ounce) package semisweet chocolate morsels |
1/2 cup crushed almond brickle chips (optional) |
powdered sugar |
1 pint whipping cream |
1/4 cup powdered sugar |
Directions:
1. Stir together first 5 ingredients in a large bowl; blend well. Stir in morsels and, if desired, brickle chips. Pour batter into a greased and floured 10-inch Bundt pan.
2. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. Sprinkle with powdered sugar.
3. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form. Serve with cake.
4. Note: For testing purposes only, we used Kahlua coffee liqueur and Heath Bits 'O Brickle Almond Toffee Bits for crushed almond brickle chips.
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