Chocolate Brandy Cake

1 pk Devil's food cake w/pudding

1 c Brandy

1/2 c Water

1/2 c Vegetable oil

3 Eggs

1 1/2 c Semisweet chocolate chips

4 tb Butter

1 tb Light corn syrup

1 ts Brandy extract

1 c Powdered sugar; sifted

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. Source 365 Great Chocolate Desserts.
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