Chocolate Brandy Cake

Directions

Preheat oven to 350℉ (180℃).

In a large bowl, combine cake mix, ⅔ cup brandy, ½ 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 ⅓ cup brandy, corn syrup, brandy extract, and 2 tablespoons water. Cook over low heat, stirring occasionally, until butter melts. Stir in remaining ½ 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.