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 following 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
- 1 Tsp Almond Extract
- 1 Cup Chocolate Chips
- Glaze Ingredients below
Preheat the overt o 350 degrees. Mix all the ingredients except the chocolate chips in mixer. Blend well. Stir in chocolate chips by hand. Pour into a 10-inch bundt pan that is well greased and dusted with cocoa powder. Bake at 350 degrees for 50-55 minutes. Drizzle cake with glaze while still slightly warm.
Glaze: Combine 1/2 cup powdered sugar, 1 1/2 tablespoons milk and 1 tablespoon almond extract.