1/2 c. butter
1 c. sugar
1/4 c. orange liqueur
1/4 c. water
1 (18 1/4 oz.) devils food cake mix
8 oz. sour cream
1 (4 oz.) pkg. instant chocolate fudge pudding mix
4 eggs
1/2 c. vegetable oil
1/2 c. water
1/4 c. coffee liqueur
2 tbsp. grated orange peel
1 tsp. ground cinnamon
1 (12 oz.) pkg. chocolate chips
Powdered sugar

Combine first 4 ingredients in heavy sauce pan. 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 degrees. Grease and flour 10 cup bundt pan. Using electric mixer, beat cake mix and next 9 ingredients until well blended (about 3 minutes). Stir in chocolate chips. Pour batter into prepared pan. Bake 1 hour, until toothpick inserted near center comes out with a few moist crumbs attached. 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.