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Add a photoServings: 1
Ingredients
- 2 c. lowfat sour cream
- 2 lrg Large eggs
- 1 pkt chocolate cake mix - (18.25 ounce)
- 1/2 c. coffee liqueur
- 1/4 c. vegetable oil
- 1 pkt semisweet chocolate morsels - (12 ounce)
- 1/2 c. crushed almond brickle chips (optional)
- Â Â Powdered sugar for sprinkling
- 1 pt whipping cream
- 1/4 c. powdered sugar
Directions
- Stir together first 5 ingredients in a large bowl; blend well. Stir in morsels and, if you like, brickle chips. Pour batter into a greased and floured 10-inch Bundt pan.
- Bake at 350 degrees for 50 to 55 min or possibly till a wooden pick inserted in center comes out clean. Cold in pan on a wire rack 10 to 15 min; remove from pan, and cold completely on wire rack. Sprinkle with powdered sugar.
- Beat whipping cream at medium speed with an electric mixer till foamy; gradually add in 1/4 c. powdered sugar, beating till soft peaks form. Serve with cake.
- This recipe yields 1 (10-inch) cake.
- Comments: For testing purposes only, we used Kahlua coffee liqueur and Heath Bits 'O Brickle Almond Toffee Bits for crushed almond brickle chips.
- Yield: 1 cake
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