CHOCOLATE BRANDY CAKE

FOR THE CAKE:
1 pkg devil's food cake with pudding in the mix
1 cup brandy, divided use
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 1/2 cups semisweet chocolate chips, divided use
FOR THE GLAZE:
4 tbsp butter
1 tbsp light corn syrup
1 tsp brandy extract
1 cup powdered sugar, sifted

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Well-grease a Bundt pan.

In a large bowl, combine cake mix, 2/3 cup brandy, 1/2 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 prepared 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.

TO MAKE THE GLAZE:
In a small saucepan, combine butter, remaining 1/3 cup brandy, corn syrup, brandy extract, and 2 tablespoons water. Cook over low heat, stirring occasionally, until butter melts. Stir in remaining 1/2 cup chocolate chips and powdered sugar. Simmering, stirring, over low heat 5 minutes.

Immediately upon removing cake 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.

Servings: 12
Source: 365 Great Chocolate Desserts by Natalie Haughton