1 (18.5 oz.) pkg. devils food cake mix
4 eggs
1 c. sour cream
1 c. Kahlua or coffee-flavored liqueur
3/4 c. vegetable oil
1 (6 oz.) pkg. semi-sweet chocolate chips

Combine cake mix, eggs, sour cream, Kahlua and vegetable oil. Using electric mixer, beat on low speed to blend, then increase speed and beat 3-5 minutes on medium speed. Stir in chocolate chips.

Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350 degrees for 55-60 minutes or until toothpick inserted in center comes out clean.

GLAZE:

2 tbsp. butter
2 tbsp. cocoa
2 tbsp. Kahlua
2 tsp. milk
1 c. sifted powdered sugar
1/4 tsp. vanilla

Combine first 4 ingredients in a small saucepan; bring to a boil, stirring until butter melts. Stir in powdered sugar and vanilla. Drizzle over cake.

NOTE: This recipe is also delicious substituting the devils food mix with a yellow cake mix.