- 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
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.