Melty Chocolate Cake

This recipe produces a very moist, very chocolatey cake. It was wonderful!

I couldn’t find a chocolate fudge cake mix. The grocery store I typically go to is still struggling with supply issues. I guess I should have tried another store, but I didn’t want to take the time.

So I used a Devil’s food cake mix. This resulted in a very rich, dark chocolate. So I think the decision was an okay one.

The pudding and sour cream add to the creamy moistness of the cake.

The almond is very slight. I think if I make it again I would omit the vanilla and just use 1 teaspoon of almond. This would enhance the almond flavor for sure.

I also did not toast my almonds. I purchased pre-slivered almonds. I don’t care for really crunchy almonds, so by not toasting them, the end result was a softer almonds. I think this worked better with the cake.

The chocolate chips melts nicely and provide little pockets of gooey chocolate throughout the cake.

It was really good. And I used my fancy Bundt pan, so it looked amazing too!

VELVET ALMOND FUDGE CAKE

1 1/2 Cups Blanched Slivered Almonds

12 Ounces Chocolate Chips

1 Package Chocolate Fudge Cake Mix

1 Package Chocolate Instant Pudding

4 Eggs

1 Cup Sour Cream

1/2 Cup Water

1/4 Cup Oil

1/2 Teaspoon Vanilla

1/2 Teaspoon Almond Extract

Chop almonds and toast in a 350 degree oven for 3 to 5 minutes. Sprinkle 1/2 cup on the bottom of a well greased 10 inch tube pan. Set aside remaining almonds and chocolate chips. Measure remaining ingredients into a mixer bowl. Blend, then beat at medium speed for 4 minutes. Stir in chocolate and almonds. Pour into pan, bake for 70 minutes. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack.