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2 cups sour cream
2 large eggs
1 (18.25 ounce) box chocolate cake mix
1/2 cup coffee liqueur (Kahlua)
1/4 cup vegetable oil
1 (12 ounce) package semisweet chocolate chips
1/2 cup Heath Bits 'O Brickle Almond Toffee Bits
1 pint whipping cream
1/4 cup confectioners' sugar
Heat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
Stir together sour cream, eggs, cake mix, coffee liqueur and oil in large bowl; blend well.
Stir in chocolate chips and brickle chips.
Pour batter into prepared Bundt pan.
Bake for 50-55 minutes or until s wooden pick inserted in center comes out clean.
Cool in pan on a wire rack.
Sprinkle with confectioners' sugar.
Sauce: Beat whipping cream at medium speed with electric mixer until foamy; gradually add confectioners' sugar, beating until soft peaks form.
Serve with cake.
Garnish cake with powdered cocoa if desired.
Yield: 10 to 12 servings
Cake Mix Cake Recipes
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