"The Chocolate Cake" by Jill D

Tired of your everyday, boring chocolate cake? I have a recipe for the most scrumptious, mouthwatering chocolate cake around.

To start, it is best to get all ingredients and utensils out on the counter.

Ingredients:

1 Box of Devil's food cake mix

1 (4 ounce) package of instant chocolate pudding mix

5 eggs

16 ounces of sour cream

2 sticks of butter

1 tsp almond extract

2 cups semi-sweet chocolate chips

Powder sugar (optional)

Utensils:

Kitchen-Aid mixer (for mixing your ingredients together)

Rubber spatula (to scrape every last delicious morsel of batter out, because you don’t want to waste a bit)

12 cup Bundt Pan (to cook the cake in)

No stick cooking spray (so the cake pops right out)

Measuring cups (to measure ingredients)

Measuring spoons (to measure ingredients)

Small Bowl (to crack your eggs in)

Small microwave-safe bowl (to melt your butter in)

At this point turn your oven on to 350◦ to preheat, and grease your Bundt pan with the no stick cooking spray, so that they are ready when you are done mixing the ingredients together.

**Note: don’t mix your ingredients until the very end**

Next, open your box of devil's food cake (yes you need to let that devil out, because this is one devil of a cake) and pour it into your Kitchen-Aid bowl.

Then open your instant chocolate pudding (because what doesn’t taste awesome with pudding in it?) and add that to the bowl.

Crack your eggs in a separate bowl, one at a time, being extra careful not to get any eggshells into the cake, because the cake does not need anything crunch detraction from the cake delectable taste.

Pour the eggs on top of the mix so far.

Now at this point, get your measuring cup and measure 16 oz (or 2 cups) of sour cream and add it to your bowl. (The sour cream combined with the pudding cause the cake to be extremely moist.)

Pull out your microwavable bowl and unwrap your butter, placing the butter into the bowl and putting it into the microwave to melt. When it is mostly melted, pull the bowl out, being careful not to burn yourself, and pour the butter over the other ingredients already in the bowl, making sure to scrape out every last ounce of tasty butter, because like Paula Dean says, "there is never too much butter in any recipe."

This next ingredient is the one the pulls the whole cake together, 1 tsp of almond extract. Measure out the extract and pour it into the bowl. (I personally a dash more because my family loves it.)

And last, but not least, measure out and add 2 cups of semi-sweet chocolate chips. (I personally prefer Nestle, but you can use any.)

Finally you may begin mixing your ingredients together for 2-3 minutes to make sure it blends well together. Use the spatula if needed to get ingredients stuck to the edge of the bowl so everything mixes together. Turn your Kitchen-Aid one more time to make sure everything is all mixed together.

When mixed completely, it should have a thick mousse-like texture. Yes, self restraint will be much need at this point because you are going to want to dig in.

Use your spatula to scrape your batter into your Bundt pan, spreading evenly or even cooking. Place in the oven cooking 50-55 minutes.

When timer goes off, test to make sure the cake in done by sticking a toothpick into the center of the cake. The toothpick should come out mostly clean. When it does, pull out of the oven, letting set for 5-10 minutes to cook slightly. Place a plate on top of Bundt pan and flip it over quickly so that the cake will release from the pan.

(Optional: dust with powder sugar)

Now your heavenly cake is ready to be eaten.