1/4 c. amaretto
1. c pureed apricot preserves
Preheat oven to 350 degrees. Reserve 1/4 cup of cake mix in small bowl, dredge milk chocolate chips in this. Pour remaining cake mix into mixing bowl, add sour cream, butter, eggs and 1/2 cup amaretto. Beat on high speed for 4 minutes. Add milk chocolate chips mixed with reserved cake and stir. Pour into greased and floured bundt cake pan. Bake 35-40 minutes. Remove from oven and let cool at least 10 minutes before removing from pan. After removing from pan, pour glaze over cake while still warm.
For glaze, heat 1/4 cup amaretto with apricot preserves, pour over warm cake. (I use 1/2 of this recipe.)
