1 package chocolate cake mix 1 cup sour cream (sometimes I use light)
4 large eggs 1/2 cup canola oil
1/3 cup Baileys irish cream (I use Carolans) 2 cups chocolate chips
1 tsp cinnamon (u just get the essence) if you 1/2 cup toasted coconut*
you like cinnamon, add 2, if you don't, leave 1 tsp flour
* to toast coconut, place on a baking sheet in a 350 oven for about 7-8 minutes...this is an estimate...you will need to watch this closely as coconut burns fast...
Combine all ingredients, except for chocolate chips, in a standing mixer. Have mixer on low for the first 2 minutes, then medium for the next 3. In a medium bowl, add chocolate chips, along with 1 tsp flour. Toss a number of times to coat chips with flour. This will prevent the chips from sinking down to the bottom of the cake. Use your fingers to put chips in mixing bowl...toss any remaining flour. Stir chips into cake. Grease and flour a bundt or tube pan. Pour cake batter into pan, distributing evenly. Bake at 350 for 45-55 minutes, testing a few times with toothpick, as sometimes you hit a melted chocolate chip. Always err on the side of the minimum amount of time to bake anything...you can always put something back in the oven, but you can't undo something that's overbaked. Bon appetit!
In this particular cake, I put in both 1/2 cup toasted coconut, 1/3 cup sweetened coconut and the cinnamon, which this cake normally doesn't call for...