| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Desserts | 10 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1/2 | Stick unsalted butter | |
| 1/4 | c | Grand Marnier |
| 1/4 | c | Water |
| 1 | pk | (18.5 oz) devil's food cake mix |
| 8 | oz | Sour cream |
| 1 | pk | (4 oz) instant chocolate pudding mix |
| 4 | md | Eggs |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Water |
| 1/4 | c | Coffee liqueur |
| 2 | tb | Grated orange zest |
| 1 | ts | Cinnamon |
| 1 | 12 ounce package semisweet chocolate chips | |
| Powdered sugar |
INSTRUCTIONS
Combine first 4 ingredients in heavy saucepan. Stir over low heat until butter melts and sugar dissolves. Increase heat and boil 2 minutes. Cool completely. Preheat ovens to 350F. Grease and flour 10 cup bundt or tube pan. Using Mixer, beat cake mix and next 8 ingredients until well blended. Fold in chocolate chips and pour in prepared pan. Bake until toothpick inserted near center comes out with a few moist crumbs attached or around 1 hour. Immediatly spoon sugar and butter mixture over cake in pan. Let stand 30 minutes. Turn cake out onto platter and cool completely. Sprinkle top with powdered sugar. NOTES : I know the thought of using a "mix" is enough to turn some people away, but if you are willing to try this, I guarantee you will love it! Try substituting the coffee liqueur for the Grand Marnier for a more intensely flavored cake. Recipe by: Dan Taylor Posted to MC-Recipe Digest V1 #790 by Dan Taylor <dant69@idt.net> on Sep 19, 1997
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