Yield: 10 Servings
|½ \N||Stick unsalted butter|
|¼ cup||Grand Marnier|
|1 pack||(18.5 oz) devil's food cake mix|
|8 ounces||Sour cream|
|1 pack||(4 oz) instant chocolate pudding mix|
|½ cup||Vegetable oil|
|¼ cup||Coffee liqueur|
|2 tablespoons||Grated orange zest|
|1 \N||12 ounce package semisweet chocolate chips|
|\N \N||Powdered sugar|
Combine first 4 ingredients in heavy saucepan. Stir over low heat until butter melts and sugar dissolves. Increase heat and boil 2 minutes. Cool completely.
Preheat ovens to 350F. Grease and flour 10 cup bundt or tube pan. Using Mixer, beat cake mix and next 8 ingredients until well blended. Fold in chocolate chips and pour in prepared pan. Bake until toothpick inserted near center comes out with a few moist crumbs attached or around 1 hour.
Immediatly spoon sugar and butter mixture over cake in pan. Let stand 30 minutes.
Turn cake out onto platter and cool completely. Sprinkle top with powdered sugar.
NOTES : I know the thought of using a "mix" is enough to turn some people away, but if you are willing to try this, I guarantee you will love it! Try substituting the coffee liqueur for the Grand Marnier for a more intensely flavored cake.
Recipe by: Dan Taylor
Posted to MC-Recipe Digest V1 #790 by Dan Taylor <dant69@...> on Sep 19, 1997