1 Devil’s Food cake mix (Duncan Hines preferably)
1 3 oz pkg instant chocolate pudding mix
2 cups sour cream
1 cup melted butter (yes, you are reading this correctly, a cup of melted butter, this way you get your quote of butter for the day in just one slice)
1 teas almond extract
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease a 10″ bundt pan. (or use loaf pans if you want to spread joy to others and give some away).
In a large bowl, stir together cake mix and pudding mix. Make a well in center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until well blended. Scrape bowl and beat 4 min on medium speed. Blend in chocolate chips. Pour batter into prepared pan. Bake for 50-55 min. (about 30 min if you are using small loaf pans) Let cool in pan for 10 min. Turn out onto a wire rack and cool. Sprinkle powdered sugar. This cake is so moist and rich you do not need frosting unless you are truly in “chocolate overload” mood…then make the chocolate frosting that is on the blog and you will be ready to face anything life throws your way.