Chocolate Lovers Bundt Cake

Chocolate Lovers Bundt Cake
from Taste of Home

1 cup butter, softened
3 cups sugar
6 eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
2 1/2 cups flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
1 cup sour cream (8 oz container)
2 cups semi-sweet chocolate chips

2/3 cup semi-sweet chocolate chips
1/3 cup heavy whipping cream
1/4 cup butter, cut into cubes
1 cup confectioners’ sugar
1/4 teaspoon almond extract
1/4 cup chopped almonds

In large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each one.
Stir in extracts.
Combine the flour, cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream.
Beat just until combined, do not over mix.
Stir in chocolate chips.
Pour into a well greased and floured 10 inch tube pan.
Bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean.
Cool for ten minutes before removing from pan to a wire rack to cool completely.
Run a metal spatula or butter knife around sides of pan to loosen cake first.
Combine the chocolate chips, cream and butter in a saucepan.
Cook; stir constantly over low heat until smooth.
Cool slightly.
Gradually whish in confectioners sugar.
Stir in extract.
Drizzle over cake and sprinkle with almonds.

  • We leave out the almonds.