Cake:
3 eggs
1 (18.25 ounce) package yellow cake mix or pound cake mix
1/3 cup vegetable oil
1 cup water
2 tablespoons almond extract
1 cup semisweet chocolate chips (mini)
Buttercream:
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2 tablespoons milk
Cake Directions:
Preheat the oven to 350 degrees. Grease the bundt pan. Mix eggs, cake mix, oil, water and almond extract with electric beater. (Mix well until lumps are dissolved.) Stir in chocolate chips. Pour into prepared bundt pan. Bake approximately 1 hour or until the cake tests done. (Cool completely).
Frost with butter cream icing and apply fudge drizzle to preference.
Icing Directions:
In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
Submitted By
David Beyer
