Chocolate Brandy Cake

Ingredients

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine cake mix, 2/3 cup brandy, 1/2 cup water, oil, and eggs.

Beat with an electric mixer on high speed 2 minutes, scraping down bowl a few times.

Stir in 1 cup chocolate chips.

Turn into a well-greased 12-cup bundt pan.

Bake 35 to 45 minutes or until a cake tester inserted in center comes out clean.

During last 7 minutes of cake baking time, prepare glaze.

In a small saucepan, combine butter, remaining 1/3 cup brandy, corn syrup, brandy extract, and 2 tablespoons water.

Cook over low heat, stirring occasionally, until butter melts.

Stir in remaining 1/2 cup chocolate chips and powdered sugar.

Simmering, stirring, over low heat 5 minutes.

Immediately upon removal from oven, spoon two thirds of hot glaze over cake.

Let cake cool in pan 25 minutes, then invert onto a cake plate.

Reheat remaining glaze and spoon over top of cake.

Let cool completely.

Cake is best if made a day in advance of serving time to allow flavors to mellow.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.