Scott doesn’t cook. At least the Scott I know. He eats hummus and tortilla chips for dinner when left to his own devices. But like all things in his life, when he is determined to do something, he does it to perfection. And it turns out that while he hasn’t been known to do much cooking in adulthood, as a child, he was quite the baker. Who knew?! I guess his engineer brain understood the exact measurements & instructions required in baking, which I still to this day have a hard time doing. But when I found out he had a signature chocolate cake his family requested often, I asked him to share it so I could attempt to bring back this delicious dessert of his childhood. While I was prepared to take on measuring cups, and actually follow exact directions, he was inspired to venture back into the kitchen to bake his old favorite! And now I know why he was asked to bake it on a regular basis… you will too when you try it!
- 1 Package (18 oz) Deep Chocolate Cake Mix
- 1 Package (4.5 oz) Chocolate Pudding Mix
- 3/4 Cup Sour Cream
- 1/4 Cup Mayonaise
- 1/2 Cup Vegetable Oil
- 1/2 Cup Water
- 4 Eggs
- 3 Tbls Almond Liquor, such as Amaretto
- 1 Tsp Almond Extract
- 1 Cup Chocolate Chips
- Glaze Ingredients below
- Crisco for greasing the pan
- Cocoa Powder for dusting the pan
Preheat the oven to 350 degrees. Mix all the ingredients except the chocolate chips in mixer. Blend well. Stir in the chocolate chips by hand. Pour into a 10-inch bundt pan that is well greased and dusted with cocoa powder, as pictured below.
Bake at 350 degrees for 50-55 minutes. While the cake is baking, prep the glaze per the ingredient list below.
Carefully flip the pan upside down onto a large cake plate – tap the bundt pan to help release the cake from the pan. Drizzle the cake with the glaze while still slightly warm.
Glaze: Combine 1/2 cup powdered sugar, 1 1/2 tablespoons milk and 1 tablespoon almond extract.