Chocolate brandy cake

Yield: 12 servings

Measure Ingredient
1 pack Devil's food cake mix w/pudding (18.25 oz)
1 cup Brandy
½ cup Vegetable oil
3 Eggs
1½ cup Semisweet chocolate chips
4 tablespoons Butter
1 tablespoon Light corn syrup
1 teaspoon Brandy extract
1 cup Powdered sugar; sifted

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:05 1. Preheat oven to 350 F. In a large bowl, combine cake mix, ⅔ cup brandy, ½ cup water, oil, and eggs. Beat with an electric mixer on high 2 mins, scraping down bowl a few times. Stir in 1 cup chocolate chips. Turn into a well-greased 12-cup bundt pan.

2. Bake 35 to 45 mins, or until a cake tester inserted in center comes out clean.

3. During last 7 mins of bake baking time, prepare glaze. In a small saucepan, combine butter, remaining ⅓ cup brandy, corn syrup, brandy extract, and 2 Tbs water. Cook over low heat, stirring occasionally, until butter melts. Stir in remaining ½ cup chocolate chips and powdered sugar. Simmer, stirring, over low heat 5 mins.

4. Immediately upon removal from oven, spoon ⅔ of hot glaze over cake. Let cake cool in pan 25 mins, then invert onto a cake plate.

Reheat remaing glaze and spoon evenly over top of cake. Let cool completely. Cake is best if made a day in advance of serving time to allow flavors to mellow.

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