2 c. sour cream
2 large eggs
1 (18.25 oz) pkg. chocolate cake mix (Pillsbury Moist Supreme)
1/2 c. coffee liqueur
1/4 c. vegetable oil
1 (12 oz.) pkg. semisweet chocolate morsels
1/2 c. crushed almond brickle chips (optional)
powdered sugar
1 pt. whipping cream
1/4 c. powdered sugar

Stir together first 5 ingredients in a large bowl; blend well. Stir in morsels and, if desired, brickle chips. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 350°F for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar.

Beat whipping cream at medium speed with an electric mixer until foam; gradually add 1/4 c. powdered sugar, beating until soft peaks form. Serve with cake.