Chocolate Brandy Cake:
365 Great Chocolate Desserts
1 Package Devil's food cake with pudding
1 cup Brandy
1/2 cup water
1/2 cup vegetable oil
3 Eggs
1 1/2 cups mini semisweet chocolate chips
4 Tablespoons butter
1 Tablespoon light corn syrup
1 teaspoon Brandy extract
1 cup powdered sugar, sifted
Preheat oven to 350 degrees. 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 a well-greased 12 cup bundt pan. Bake 35-45 minutes.
During last 7 minutes of cake baking time, prepare 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. Simmer and stir over low heat for 5 minutes.
Immediately upon removing cake from oven, spoon 2/3 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.
Serve with whipped cream and raspberries.
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