best chocolate cake ever. You make it in a bundt pan. No need for frosting. It is moist and good the day after too.
2 cups sour cream 2 large eggs 1 (18.25-ounce) package chocolate cake mix -- I use Duncan Hines Devil's Food 1/2 cup coffee liqueur -- I use Kahlua 1/4 cup vegetable oil 1 (12-ounce) package of semisweet chocolate morsels -- I use Ghirardelli chips 1/2 cup crushed almond brickle chips (optional) -- I always include these
Stir together first 5 ingredients in a large bowl; blend well. Stir in morsels and, if desired, brickle chips. Pour batter into a greased and floured 10-inch bundt pan.
Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool completely on wire rack. Sprinkle with powdered sugar.
Serve with whipped cream or ice cream.
I really am not much of a baker. So this is going to be my quick go-to cake recipe.
If you need a bundt cake pan I got this one and like it. I like the shape as well as the fact that it is nice and sturdy.