Aunt Connie's Triple Chocolate Cake

Notes: This recipe was originally from Connie Isserlis and was made for Debra Steppel's birthday when she was a teen.

Cake ingredients

Shortening and unsweetened cocoa powder for pan preparation

18.5 oz. box Deep Chocolate cake mix

4 oz. box instant chocolate pudding

3/4 cup sour cream

1/2 cup water

1/2 cup vegetable oil

1/4 cup mayonnaise

4 eggs

3 Tblsp. Sabra or almond liqueur

1 tsp. almond extract

1 cup dark or semi-sweet chocolate morsels

Chocolate glaze ingredients

1 cup confectioners sugar

2 Tblsp. milk

1 Tblsp. unsweetened cocoa (e.g. Hershey's)

Cake directions

1. Preheat oven to 350 degrees Fahrenheit.

2. Grease 10" Bundt pan and dust with cocoa.

3. Combine all ingredients EXCEPT chocolate morsels in a large bowl and beat with electric mixer on medium speed for 2 minutes.

4. Stir in chocolate morsels.

5. Pour into prepared Bundt pan. Bake for 50-55 minutes. (Test with a toothpick to confirm cake is done.)

6. Cool 10 minutes in pan, then gently remove from pan onto a cooling rack.

7. Once cake is completely cooled, either sprinkle with confectioner's sugar or ice with chocolate glaze

Glaze directions

1. Allow cake to cool completely (several hours).

2. Combine all 3 ingredients in a bowl. Stir until all of the sugar and cocoa dissolves.

3. Drizzle glaze on top of cooled cake, allowing the glaze to run off the sides (onto wax paper or parchment paper to catch the excess).

4. Wait to the cut the cake until the glaze has firmed up so it is no longer sticky to touch (at least a few hours).