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Chocolate Lover's Cake

"My aunt often made a sour cream pound cake," says Nancy Zimmerman of Cape May Court House, New Jersey. "I've added chips and the glaze."

12 ServingsPrep: 30 min. Bake: 1-1/2 hours

Ingredients

1 cup butter, softened
3 cups sugar
6 eggs
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream
2 cups (12 ounces each) semisweet chocolate chips
GLAZE:
2/3 cup semisweet chocolate chips
1/3 cup heavy whipping cream
1/4 cup butter, cubed
1 cup confectioners' sugar
1/8 to 1/4 teaspoon almond extract
1/4 cup chopped almonds

Directions

In a large bowl, cream butter and sugar until light and fluffy, about
5 minutes. Add eggs, one at a time, beating well after each
addition. Stir in extracts. Combine the flour, cocoa and baking
soda; add to creamed mixture alternately with sour cream. Beat just
until combined. Stir in chocolate chips.
Pour into a greased and floured 10-in. fluted tube pan. Bake at

2 of 2

Chocolate Lover's Cake (continued)

Directions (continued)

325° for 75-90 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan
to a wire rack to cool completely.
Combine the chocolate chips, cream and butter in a saucepan. Cook;
stir over low heat until smooth. Cool slightly. Gradually whisk in
confectioners' sugar. Stir in extract. Drizzle over cake. Sprinkle
with almonds. Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 803 calories, 40 g fat (23 g saturated fat), 180 mg cholesterol, 268 mg sodium, 107 g carbohydrate, 4 g fiber, 10 g protein.