Kate’s Chocolate Cake

Moist and delicious, this rich chocolate Bundt cake with a hint of almond is a triple chocolate treat.

Original recipe makes 14 servings

Ingredients

1 (18.25 ounce) package devil’s food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup Melt® Organic Buttery Spread, melted
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips

Directions

  1. Preheat your 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 Melt®, 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 for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool to room temperature.

Nutrition

Calories: 493 kcal
Carbohydrates: 49.5 g
Cholesterol: 97 mg
Fat: 31.4 g
Fiber: 1.9 g
Protein: 7.4 g
Sodium: 525 mg

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