Mocha Cake

Recipe from

Southern Living


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


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.

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.

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.

Note: For testing purposes only, we used Kahlua coffee liqueur and Heath Bits 'O Brickle Almond Toffee Bits for crushed almond brickle chips.