Recipe by Fauve
A decadently wicked-rich chocolate cake that is so easy to make... Recipe from Southern Living, 2002.
Top Review by San Marcos Sunshine
I used a Devil's Food Mix and baked the cake in a "cathedral" bundt pan to the delight of my chocoholic house guests. I couldn't find Heath bits or even a Heath bar at two local grocery chains. Who would have thought? I added two smashed Skor bars instead. Drizzled the finished cake with a little chocolate glaze and sprinkled with powdered sugar. It looked like snowy chocolate mountain peaks. Absolutely beautiful! I think the whipped cream might be overkill. The cake was so moist it can be made in advance, and it kept well for several days. It's so rich, a small slice will do. Thanks for a very good recipe, Fauve!
- 2 cups sour cream
- 2 large eggs
- 1 (18 1/4 ounce) package chocolate cake mix
- 1⁄2 cup Kahlua
- 1⁄4 cup vegetable oil
- 1 (12 ounce) package semi-sweet chocolate chips
- 1⁄2 cup crushed almond brickle chips (Heath Bits 'o Brickle Almond Toffee Bits) (optional)
- powdered sugar
- 1 pint whipping cream
- 1⁄4 cup powdered sugar
Directions See How It's Made
- Stir together first 5 ingredients in a large bowl; blend well.
- Stir in morsels and, if desired, brickle chips.
- Pour batter into a greased& floured 10" 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.
- Beat whipping cream at medium speed with electric mixer until foamy.
- Gradually add 1/4 cup powdered sugar, beating until soft peaks form.
- Serve with cake.