Chocolate Bundt Cake
1 (18.25 oz.) package dark chocolate cake mix
1 (3.0 oz.) package instant chocolate pudding mix
1 (16 oz.) container sour cream
1/2 cup vegetable oil
1/2 cup coffee flavored liqueur
2 cups semisweet chocolate chips (I use mini)
Preheat oven to 350 degrees. Grease and flour 10 inch bundt pan. Combine cake mix, pudding mix, sour cream, eggs, oil, and liqueur. Beat until well blended. Fold in chocolate chips. Batter will be thick. Spoon into pan. Bake 1 hour or until cake springs back when lightly touched. Cool 10 minutes in pan, then turn out on wire rack and cool completely.
3 Tbsp. unsalted butter
1 1/2 cups sifted powdered sugar
2 Tbsp. water
1 tsp. pure vanilla extract
2 oz. unsweetened chocolate baking bar
Melt chocolate and butter in heat proof bowl over low heat. Stir until smooth. Remove from heat and stir in powdered sugar with water. Add more water if needed to achieve desired consistency. Add vanilla, blend well. Drizzle over cake.