Double Chocolate Cathedral Cake

My favorite birthday cake of all time – so moist it only needs a dusting of confectioner’s sugar to enhance the deeply rich flavor. Love chocolate? This cake’s for you!

1 package Devil’s Food cake mix
1 3-oz. package instant chocolate or fudge pudding mix
2 C sour cream (large container)
1 C melted butter
5 eggs
1 t almond extract
2 C Nestles semi-sweet chocolate chip morsels
Preheat oven to 350 degrees. Grease a bundt pan if you don’t have a specialty design pan. With an electric mixer, combine all of the ingredients except the chocolate chips. It’s often best to start with the eggs, almond extract and sour cream, then add the pudding, then the butter, then the cake mix so you don’t have sticky problems at the bottom of the mixer. Hand mix in the chocolate chips. Use a spatula to fold the batter into the pan. Bake for 50-55 minutes. Allow to cool about 5 minutes in the pan and then invert to the serving dish. Sprinkle liberally with confectioners sugar once it’s completely cool.
This cake batter also works well for cupcakes or with any type of cake pan. You will need to adjust the baking time to allow for less dense pans. The top of the batter should be set in the center and spring back to the touch.

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