1 box German Chocolate Cake Mix w/ pudding in the mix (or Devil's Food Cake Mix)
1/4 cup vegetable oil
12 oz chocolate chips
1/2 cup Mackinaw Island Fudge Chocolate Liqueur
16 oz sour cream
Mix all well. Pour into well oiled bundt pan.
Bake in 350 degree oven for 40 minutes.
Icing Option: Melt some milk chocolate, butter and enough of the Mackinac Island Fudge Chocolate Liqueur to thin it to the right consistency. (Chocolate chips can be used in place of the milk chocolate.)
Recipe by Deb
Photo by Kathleen Riedel Bendickson