Categories: Cake, Dessert

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

1. In a large mixing bowl, stir together the first 5 ingredients; blend well.

2. Stir in morsels and toffee bits.

3. Pour batter into a greased/floured 10-inch Bundt pan.

4. Bake in a 350° oven for 50-55 minutes or until a pick comes out clean.

5. Cool cake in pan on a wire rack for 10-15 minutes.

6. Remove cake from pan and cool completely on a wire rack.

7. Sprinkle with powdered sugar.

8. Using an electric mixer, beat whipping cream until foamy.

9. Gradually add in 1/4 cup powdered sugar, beating until soft peaks form; serve with cake.

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