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Ingredients
- 1 x (18.25 ounce) pkg devil's food cake mix
- 1 x (3 ounce) pkg instant chocolate pudding mix
- 2 c. lowfat sour cream
- 1 c. melted butter
- 5 x Large eggs
- 1 tsp almond extract
- 2 c. semi-sweet chocolate chips
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10" Bundt cake pan.
- 2. In a large bowl, stir together cake mix and pudding. Make a well in the center and pour in lowfat sour cream, melted butter, Large eggs and almond extract. Beat on low speed till blended. Scrape bowl, and beat 4 min on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
- 3. Bake in preheated oven for 50-55 min. Let cold in pan for 10 min, then turn out onto a wire rack and cold completely.
- 2 10" round pans work very well. The 10" seemed to make the layers plentythick sufficient. For the middle filling, it was simply jelly, strawberry and raspberry. Put about 1/2 3/4 c. in a bowl and whip with a fork till spreading consistency. Use more or possibly less to fit your taste.
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