1 (18.25 oz) pkg devil’s food cake mix
1 (3 oz) pkg instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semi-sweet chocolate chips

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10" Bundt cake pan.

  2. In a large bowl, stir together cake mix and pudding. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.

  3. Bake in preheated oven for 50-55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

2 10" round pans work very well. The 10" seemed to make the layers plenty
thick enough.

If desired:

For the middle filling, it can be simply jelly, strawberry and raspberry. Put about 1/2-3/4 cup in a bowl and whip with a fork until spreading consistency. Use more or less to fit your taste.


This simple icing makes cakes look smooth.

6 oz (6 squares) plane (semi sweet) or milk chocolate
1/3 cup milk
2/3 cup whipping cream

Break chocolate into small pieces and place in a medium saucepan with the cream. Heat gently, stirring occasionally, until the chocolate has melted and the mixture is smooth. Allow the icing to cool until it is thick enough to coat the back of a wooden spoon. Use it at this state for a smooth glossy icing or allow to thicken to obtain a swirled pattern.

Place cake on a rack and pour icing over the top. Spread it out and allow to drizzle down the sides. I have also used extra to coat the sizes to seal the entire cake. If you are placing decorations on the top, now is a good time to do it as it will set into the chocolate better. If you wait, you can always ‘glue’ the decorations on with additional melted chocolate.