Chocolate Lovers' Favorite Cake
This easy recipe is a chocoholic's dream come true!
Yield
16 servingsPrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18.25 | ounces |
cake mix, devils food
|
|
| 3.9 | ounces |
instant pudding mix, chocolate
|
|
| 2 | cups |
sour cream
|
|
| 1 | cup |
butter
melted |
|
| 5 | large |
eggs
|
*
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 | cups |
chocolate chips (semi-sweet)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 527.4 | ml/g |
cake mix, devils food
|
|
| 112.7 | ml/g |
instant pudding mix, chocolate
|
|
| 473 | ml |
sour cream
|
|
| 237 | ml |
butter
melted |
|
| 5 | x |
eggs
|
*
|
| 5 | ml |
almond extract
|
*
|
| 473 | ml |
chocolate chips (semi-sweet)
|
*
|
Directions
Preheat oven to 350℉ (180℃) F (175 degrees C).
Grease a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix.
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.
Bake in preheated oven for 50 to 55 minutes.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
