Mocha Cake

• 2 cups sour cream
• 2 large eggs
• 1 (18 1/4 ounce) package chocolate cake mix
• 12 cup coffee liqueur (Kahlua)
• 14 cup vegetable oil
• 1 (12 ounce) package semisweet chocolate morsels
• 12 cup crushed almond toffee bits (Heath Bits O'Brickle Almond Toffee Bits)
• powdered sugar
• 1 pint whipping cream
• 14 cup powdered sugar

1. In a large mixing bowl, stir together the first 5 ingredients; blend well.
2. Stir in morsels and toffee bits.
3. Pour batter into a greased/floured 10-inch Bundt pan.
4. Bake in a 350 oven for 50-55 minutes or until a pick comes out clean.
5. Cool cake in pan on a wire rack for 10-15 minutes.
6. Remove cake from pan and cool completely on a wire rack.
7. Sprinkle with powdered sugar.
8. Using an electric mixer, beat whipping cream until foamy.
9. Gradually add in 1/4 cup powdered sugar, beating until soft peaks form; serve with cake.

sour cream, eggs, chocolate cake, coffee, vegetable oil, chocolate, toffee bits, powdered sugar, whipping cream, powdered sugar

Taken from www.food.com/recipe/mocha-cake-146472 (may not work)