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Triple Chocolate Cake

This cake can be made a day ahead.

1 dark chocolate fudge cake mix
1 (3.9-ounce) box instant chocolate pudding
3/4 cup sour cream
1/2 cup vegetable oil
1/2 cup water
1/4 cup mayonnaise
4 eggs
3 tablespoons almond liqueur
1 teaspoon almond extract
1 cup chocolate chips

1 cup powdered sugar
3 tablespoons milk
1 teaspoon almond extract

Preheat oven to 350 degrees. Grease 10-inch bundt pan and dust with cocoa. (We used a disposable 9-by-13-inch loaf cake pan.)

Cake: Place all cake ingredients except chocolate chips in large bowl, and beat 2 minutes with electric mixer on medium speed (or until ingredients are well blended). Mix in chocolate chips. Pour into prepared pan. Bake 50 to 55 minutes, or until cake tests done by springing back when lightly pressed with fingertips or has pulled away from sides of pan. Cool on rack 10 minutes before removing from pan. Place warm cake on serving dish and drizzle with glaze.

Glaze: Mix all ingredients. Let stand at room temperature until ready to glaze cake.

Makes 12 servings.

"Black Butte Ranch Cookbook"

Sunday, September 03, 2000

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