Ingredients
2 C sour cream
2 lge. eggs
1 pck duncin hines moist
delux dk choc fudge cake mix
1/2 C coffee liqueur
2 Tbsp. instant coffee
1/4 C. veg. oil
1 (12 oz.) pkg. bittersweet
choc. chips
1/2 crushed toffee bits ( opt)
powdered sugar
1 pint whipping cream\
1/4 C powdered sugar
Preparation
Stir together first 6 ingreds. in large bowl. Blend well. Stir in morsels and, if desired, toffee bits. Pour bater into a greased and floured 10" Bundt pan. Bake at 350 for 50 to 55 min. or until a long wooden pick inserted in center comes out clean. Cool in pan, and cool completely on wire rack. Sprinkle with powdered sugar. Beat whipping cream at medium speed with electric mixer til foamy. gradually add 1/4 powdered sugar , beating til soft peaks form. Serve with cake
