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80 minutes
Prep: 10 minutes
Cook: 45 minutes
526 calories per serving view nutrition facts
1 cake
suggest servings
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| 1 | package | pudding | cake mix, devil's food with pudding |
| 1 | cup | brandy | |
| 1/2 | cup | water | |
| 1/2 | cup | vegetable oil | |
| 3 | large | eggs | |
| 1 1/2 | cups | chocolate (semi-sweet) | semi-sweet chips |
| 4 | tablespoons | butter | |
| 1 | tablespoon | corn syrup, light | |
| 1 | teaspoon | brandy | extract |
| 1 | cup | powdered sugar |
Preheat oven to 350 degrees F.
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 to 45 minutes or until a cake tester inserted in center comes out clean.
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.
Simmering, stirring, over low heat 5 minutes.
Immediately upon removal 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.
| % Daily Value* | |
| Total Fat 42.0g | 65% |
| Saturated Fat 12.0g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 189mg | 63% |
| Sodium 138mg | 6% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 31.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 11% | Vitamin C | 0% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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