In my family, there is always the King or Queen of something. Emma is the queen of French Toast, Christian is the King of ribs, my daughter Brinley and I are the Queen's of Chocolate. This cake is so moist and I love the flavor of the almond extract and the slightly melted chocolate chips. Top it with a satiny glaze and if you're really in the mood for a treat, vanilla ice cream and hot fudge sauce.
Chocolate Lover's Favorite Cake
1 18.25 oz. devils food cake mix
1 3.9 oz instant chocolate pudding
2 cups sour cream
1 cup melted butter
1 tsp. almond extract
2 cups semi sweet chocolate chips
Preheat oven to 350 degrees. Grease a 10 in. bundt pan.
In a large bowl stir together cake mix, and pudding mix. Make a well in the center and pour in melted butter, sour cream, 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 in prepared pan.
Bake in preheat oven for 55-60 minutes. Let cool in pan for 10 minutes, then turn out on wire rack to cool completely.
If desired top with satiny glaze and garnish with strawberries.
3/4 cup semi sweet chocolate chips
3 Tablespoons butter
1 tablespoon light corn syrup
1/4 tsp vanilla extract
In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth then add vanilla.
Spread warm glaze on top of cake letting it drizzle down the sides.