Kate s Chocolate Cake

1 (18.25 ounce) package devil s food cake mix

1 (3.9 ounce) package instant chocolate pudding mix

2 cups sour cream

1 cup Melt® Organic Buttery Spread, melted

5 eggs

1 teaspoon almond extract

2 cups semisweet chocolate chips

Preheat your oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted Melt®, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.

Bake for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool to room temperature.