Chocolate Lovers' Favorite Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 10-inch Bundt pan to prevent sticking. (5 minutes)

Recipe View 2 mins In a large mixing bowl, whisk together the devil's food cake mix and instant chocolate pudding mix until well combined. (2 minutes)

Recipe View 3 mins Create a well in the center of the dry ingredients. Pour in the sour cream, melted and slightly cooled butter, eggs, and almond extract. (3 minutes)

Recipe View 2 mins Using an electric mixer, begin mixing on low speed until the ingredients are just blended. Scrape down the sides of the bowl to ensure even mixing. (2 minutes)

Recipe View 4 mins Increase the mixer speed to medium and beat for 4 minutes, incorporating air into the batter for a light and airy texture. (4 minutes)

Recipe View 3 mins Gently fold in the semisweet chocolate chips until they are evenly distributed throughout the batter. (3 minutes)

Recipe View 1 mins Pour the batter into the prepared Bundt pan, spreading it evenly. (1 minute)

Recipe View 55 mins Bake in the preheated oven for 50 to 55 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. (50-55 minutes)

Recipe View 10 mins Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)