Mmm… chocolate!

In the midst of your holiday cookie baking, you may develop a hankering for some CAKE.  And if you do, I have the recipe for you!  This is probably the best thing I have ever baked, and it’s chocolate heaven!

Yum.

The cake is nearly as delicious as these cheeks. 

And yes, the picture is blurry because we are in motion!  (Gawd help us all!)

No-Calorie Chocolate Cake  (ha!)

• 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 melted butter
• 5 eggs
• 1 teaspoon vanilla extract
• 2 cups mini semisweet chocolate chips
• confectioner’s sugar for dusting 

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, 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.  (EDITED TO ADD)  Leave about 1.5 inches at the top of the pan or you’ll risk overflow!!
3. Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. Drizzle with chocolate glaze (recipe below) and dust with confectioner’s sugar

 Chocolate Glaze

• 2 cups sifted confectioners’ sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 4 tablespoons milk

1. In a small bowl, combine butter with sugar and cocoa.
2. Add vanilla. Add milk gradually until smooth.
3. Drizzle over cake.