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2 cup 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
confectioners' sugar
Sauce:
1 pint whipping cream
1/4 cup confectioners' sugar
Garnish:
Powdered cocoa
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.
Makes 10 to 12 servings.
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