Made this cake last weekend for out of town company and Kari texted me today to get the recipe. I told her it was on the blog,but when I went to find it, I couldn’t. Cannot believe I have never posted this because it is one of my favs and it is a great chocolate cake, but also cut up into squares and made into a truffle, layered with caramel, whipping cream, toffee chips and or hot fudge and chopped up candy bars (your choice)…anyway, back to the cake. It is so moist and such a great chocolate flavor, you will end up making it time and time again.
1 pkg Devils Food cake mix
1 (3 oz) pkg instant chocolate pudding mix
2 cups sour cream
1 cup melted butter (this way, you get your quote of butter in one sitting, not having to look for food that has butter in it) ha
5 eggs (at room temp)
2 tsp almond extract
2 cups semi-sweet chocolate chips
Preheat oven to 350. Grease a 10″ bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in center and pour in sour cream, melted butter (which you have cooled till no longer “hot”), eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 min on medium speed. Blend in chocolate chips. Pour batter into prepared pan. Bake in preheated oven for about 50 min or until knife inserted in middle of cake comes out clean. Let cool in pan 10 min, then turn out onto a wire rack and cool completely. Sprinkle with powdered sugar if desired, or you can drizzle a chocolate fudge frosting over top (but do NOT let me hear that you used canned frosting) If you need a fav frosting, see below. I usually nuke my bowl of frosting for a min to make it pourable so will make a pretty glaze.
1 box powdered sugar
3/4 cup cocoa
1 stick butter
1/4 cup white karo (this makes frosting shiny and satin looking)
1 teas almond extract
Enough milk or whipping cream to make spreading consistency (usually about 1/3 to 1/2 cup, adding a little at a time to not get to thin)