Serves 10.

INGREDIENTS

  • 1 cup sugar
  • 1/2 cup (1 stick) butter
  • 1/4 cup orange liqueur
  • 1/4 cup water

  • 1 18.25-ounce package devil’s food cake mix

  • 8 ounces sour cream
  • 1 4-ounce package instant chocolate fudge pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1/4 cup coffee liqueur
  • 2 tablespoons grated orange peel
  • 1 teaspoon ground cinnamon
  • 1 12-ounce package chocolate chips

  • powdered sugar

    DIRECTIONS

    Combine first 4 ingredients in heavy small saucepan. Stir over low heat until butter melts and sugar dissolves, about 3 minutes. Increase heat and boil 2 minutes. Cool completely.

    Preheat oven to 350°F. Grease and flour 10-cup bundt pan. Using electric mixer, beat cake mix and next 8 ingredients until well blended, about 3 minutes. Stir in chocolate chips. Pour batter into prepared pan. Bake until toothpick inserted near center comes out with a few moist crumbs attached, about 1 hour. Immediately spoon sugar and butter mixture over cake in pan. Let cake stand 30 minutes.

    Turn cake out onto platter and cool completely. Sprinkle top with powdered sugar and serve.