Dessert: Kate's Chocolate Cake
Recipe by Melt Organic Buttery Spread Moist and delicious, this rich chocolate Bundt cake with a hint of almond is a triple chocolate treat.
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
Instructions
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(R), 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.
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Nutrition Facts
Serving Size: 14
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
