1 box of chocolate cake
1 cans of caramel brownie mix
4 large eggs
1 + 1/4 cup water
1 cup of oil
1 cup heavy whipped cream
1 (12 oz.) Morsels chocolate semi-sweet bag
Heat the oven to 350 degrees. Prepare a bundt pan with spray bakers or use the butter / flour method.
Combine the first five ingredients in a large bowl and a whiskey for 2 minutes or until the lumps are mostly gone.
Pour the batter into the prepared bundt pan and bake for 50-55 minutes.
When finished cooking, remove the cake and let cool in the pan for up to five minutes. Carefully turn the cake onto a cooling rack and chill for an additional 30 minutes.
Place heavy whipped cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
Carefully pour the chocolate morselles into the cream … it can rise and bubble and it’s ok.
Let sit for 5 minutes. Whisk chocolate and cream until shiny and smooth, about 1 minute.
Pour the cooled cake and serve.