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Mocha Cake

Yield 1 (10-inch) cake


  • 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

How to Make It

  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.