Chocolate Lovers' Favorite Cake

  • Currently 4/5
I usually lighten this up a bit by using light or fat-free sour cream, 1 cup applesauce instead of butter, and 1 1/4 cups egg beaters instead of eggs.
1 (18.25 oz) package devil's food cake mix
1 (3.9 oz) package instant chocolate pudding
2 cups sour cream
1 cup melted butter
5 eggs
1 tsp almond extract
2 cups semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
2. 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.
3. 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.
Yield: 12 servings

Calories: 605
Total fat: 40g
Fiber: 2.2g
Sodium: 608mg
Dish   CakePrep Time   15 to 30 minutes
Cooking Time   1 hour

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