Mocha Cake

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.