Betty Brady’s Chocolate Cake

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 10 inch Bundt pan.

In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil, and coffee liqueur.

Beat until ingredients are well blended.

Fold in chocolate chips.

The batter will be thick. Spoon into prepared pan.

Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in the pan, then turn out and cool completely on wire rack.

• Heat the cream in a small saucepan until just simmering. Remove from heat and add the chocolate and leave to sit for 3 minutes. Add the coffee-flavored liqueur and whisk to combine. If necessary return to the heat briefly, then whisk again until smooth.

• Drizzle Ganache – let cool until ganache thickens. Then spoon onto the cake, allowing it to swirl down the sides.
• Spreadable ganache – refrigerate for 2-3 hours until slightly thickened. Then spread on all sides of cake.