Not knowing if your recipe calls for any liquid besides the liqueur, I thought maybe it would be best to post the recipe I use for you to compare. Everyone loves this moist cake so I've never tried similar versions in my file. Some call for 1/2 cup water, 1 cup sour cream and a 12-oz. bag of chocolate chips. Making your cake without the liqueur will be fine - but you will need water.

A couple of notes: Here, the only brand of boxed cake without pudding already in the cake is Duncan Hines. You don't want to start with a mix with pudding in the cake and then add more pudding. If you bake this in a heavy bundt cake, remember that it keeps baking after you take it out of the oven. It will be very high and sink slightly upon removal - that's normal. You don't want to overbake chocolate cakes. If your recipe is similar to mine, it's a very dense pound cake but quite moist and delicious - one of my favorite chocolate cakes (including scratch cakes). I add the chocolate glaze to mine which makes the thing a chocoholic's dream but it's not necessary. Like with most cakes, I think it's better made the day before you plan to eat it.

SUPREME SOUR CREAM CHOCOLATE CHIP CAKE

1 box Duncan Hines Devil’s Food Cake Mix
1 small box instant chocolate pudding
4 eggs
½ cup vegetable oil
1 cup water
½ to ¾ pint sour cream (I use 3/4 pint)
6-oz. bag chocolate chips (semi-sweet)

Mix all ingredients except the chocolate chips until smooth and creamy (batter will be on the thick side). Fold in chocolate chips. Pour into a well-greased and floured Bundt or tube pan. Bake at 350 degrees for 55-60 minutes (55 in my oven). Remove and let cool. I have served this plain with whipped cream or vanilla ice cream but most of the time I also add still more chocolate by making the following glaze to drizzle over the top:

CHOCOLATE GLAZE

2 tablespoons butter or margarine
2 tablespoons Hershey’s Cocoa, sifted (not instant)
2 tablespoons water
1 teaspoon light corn syrup (gives glaze a shine)
1 cup confectioners’ sugar, sifted
½ teaspoon vanilla

Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Add corn syrup. Do not boil. Remove from heat; blend in confectioners’ sugar and vanilla. About ½ cup glaze. Immediately drizzle over cooled bundt cake.