Ingredients
- 2 cups sour cream
- 2 large eggs
- 1 (18 1/4 ounce) package chocolate cake mix
- 1/2 cup coffee liqueur (Kahlua)
- 1/4 cup vegetable oil
- 1 (12 ounce) package semisweet chocolate morsels
- 1/2 cup crushed almond toffee bits (Heath Bits O'Brickle Almond Toffee Bits)
- powdered sugar
- 1 pint whipping cream
- 1/4 cup powdered sugar
Directions
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In a large mixing bowl, stir together the first 5 ingredients; blend well.
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Stir in morsels and toffee bits.
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Pour batter into a greased/floured 10-inch Bundt pan.
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Bake in a 350° oven for 50-55 minutes or until a pick comes out clean.
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Cool cake in pan on a wire rack for 10-15 minutes.
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Remove cake from pan and cool completely on a wire rack.
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Sprinkle with powdered sugar.
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Using an electric mixer, beat whipping cream until foamy.
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Gradually add in 1/4 cup powdered sugar, beating until soft peaks form; serve with cake.