Chocolate Brandy Cake

Yields:	1 cake
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1	package	pudding	cake mix, devil's food with pudding
1	cup	brandy
1/2	cup	water
1/2	cup	vegetable oil
3	large	eggs
1 1/2	cups	chocolate (semi-sweet)	semi-sweet chips
4	tablespoons	butter
1	tablespoon	corn syrup, light
1	teaspoon	brandy	extract
1	cup	powdered sugar

Preheat oven to 350 degrees F.

In a large bowl, combine cake mix, 2/3 cup brandy, 1/2 cup water, oil, and eggs.

Beat with an electric mixer on high speed 2 minutes, scraping down bowl a few times.

Stir in 1 cup chocolate chips.

Turn into a well-greased 12-cup bundt pan.

Bake 35 to 45 minutes or until a cake tester inserted in center comes out clean.

During last 7 minutes of cake baking time, prepare glaze.

In a small saucepan, combine butter, remaining 1/3 cup brandy, corn syrup, brandy extract, and 2 tablespoons water.

Cook over low heat, stirring occasionally, until butter melts.

Stir in remaining 1/2 cup chocolate chips and powdered sugar.

Simmering, stirring, over low heat 5 minutes.

Immediately upon removal from oven, spoon two thirds of hot glaze over cake.

Let cake cool in pan 25 minutes, then invert onto a cake plate.

Reheat remaining glaze and spoon over top of cake.

Let cool completely.

Cake is best if made a day in advance of serving time to allow flavors to mellow.

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These were very good.