 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
From Southern Living. Ingredients:
2 cups sour cream |
2 large eggs |
1 (18 1/4 ounce) package chocolate cake mix |
1/2 cup coffee liqueur (kahlua) |
1/4 cup vegetable oil |
1 (12 ounce) package semisweet chocolate morsels |
1/2 cup crushed almond toffee bits (heath bits o'brickle almond toffee bits) |
powdered sugar |
1 pint whipping cream |
1/4 cup powdered sugar |
Directions:
1. In a large mixing bowl, stir together the first 5 ingredients; blend well.
2. Stir in morsels and toffee bits.
3. Pour batter into a greased/floured 10-inch Bundt pan.
4. Bake in a 350° oven for 50-55 minutes or until a pick comes out clean.
5. Cool cake in pan on a wire rack for 10-15 minutes.
6. Remove cake from pan and cool completely on a wire rack.
7. Sprinkle with powdered sugar.
8. Using an electric mixer, beat whipping cream until foamy.
9. Gradually add in 1/4 cup powdered sugar, beating until soft peaks form; serve with cake.
|
|