---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Brandy Cake
  Categories: Cakes, Chocolate
       Yield: 12 servings
       1 pk Devil’s food cake w/pudding
       1 c  Brandy
     1/2 c  Water
     1/2 c  Vegetable oil
       3    Eggs
   1 1/2 c  Semisweet chocolate chips
       4 tb Butter
       1 tb Light corn syrup
       1 ts Brandy extract
       1 c  Powdered sugar; sifted
   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
   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
   Source  365 Great Chocolate Desserts.