Preheat oven to 180ºC . In a large bowl, combine cake mix, two third cup brandy, half 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 one third cup brandy, corn syrup, brandy extract, and 2 tablespoons water. Cook over low heat, stirring occasionally, until butter melts. Stir in remaining half 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. Source 365 Great Chocolate Desserts. ----