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Chocolate Lover's Cake

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

In a large mixing 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

Printed from tasteofhome.com Sep 5, 2008

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Chocolate Lover's Cake cont.

extracts. Combine the flour, cocoa and baking soda; add to creamed mixture
alternately with sour cream. Beat just until combine. Stir in chocolate chips.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 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.