Kate's Chocolate Cake

3 Reviews

“Moist and delicious, this rich chocolate Bundt cake with a hint of almond is a triple chocolate treat.” - by Melt Organic Buttery Spread

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

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Metric US

Original recipe yields 14 servings

Directions

Preheat your oven to 350 degrees 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 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.
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

Amount Per Serving (14 total)

Calories
493 cal
25%

Fat
31.4 g
48%

Carbs
49.5 g
16%

Based on a 2,000 calorie diet

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Reviews (3)

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cannonball2468

Jun. 19, 2012

"this was sooooooo fun to make and it sells for at least $7.50 a loaf..." See more"

andie2012

Jul. 12, 2012

"So delicious! Made this cake for my roommate's birthday and it was a huge hit. One of the best basic chocolate cakes I've had!..." See more"

MENDOJEWEL

Dec. 25, 2012

"This cake was delicious. My friend Julie made it on Christmas Day and it was moist and delicious. We couldn't stop eating it. It would be five stars if it had chocolate chunks in it. :)..." See more"

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