Ingredientsservings 493 cals
- 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.
Per Serving: 493 calories; 31.4 g fat; 49.5 g carbohydrates; 7.4 g protein; 88 mg cholesterol; 525 mg sodium. Full nutrition
ReviewsRead all reviews 6
this was sooooooo fun to make and it sells for at least $7.50 a loaf
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!
Much much better than most cake mix chocolate cakes. Could not find the organic buttery spread so substitute 1/2 cup melted unsalted butter which was cooled. Seemed to work just fine if someo...
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. :)
Great recipe! I used Special Dark chocolate pudding and pieces from Hershey's and substituted butter(I'm in WI) for the organic spread and lo-fat vanilla yogurt for the sour cream. I didn't ha...