520g dark chocolate cake mix
4 eggs
1 cup sour cream
1 cup coffee flavored liqueur
3/4 cup vegetable oil
1 cup semisweet chocolate chips
450g prepared chocolate frosting
1 1/2 tablespoons coffee-flavored liqueur
Method:
- In a large bowl, combine cake mix, eggs, sour cream, 1 cup coffee liqueur, and vegetable oil. Using an electric mixer, beat at low speed to blend. Increase speed, and beat 3 to 5 minutes. Stir in the chocolate chips.
- Pour batter into greased and floured 10 inch Bundt pan. Bake at 175°C for 55 to 60 minutes, or until tester inserted in center comes out clean.
- Cool cake in pan on rack for 30 minutes. Remove from pan, and cool completely.
- Microwave frosting 15 to 25 seconds, just until soft. Stir with spoon, and add 1 1/2 tablespoons coffee liqueur.
- Stir well. Drizzle frosting over cooled cake.
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