Instructions

• Preheat the oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly (do not dust with flour).
• Measure and separate the chocolate chips into three portions as listed: 1 cup for the batter, 3/4 cups for the glaze, and 1/4 cup for topping. Also set aside 1/4 cup chopped toasted walnuts or pecans for the topping.
• In a large bowl combine 1 box devil's food cake mix, 1 box instant chocolate pudding mix (3.4 ounce), 2 cups sour cream, 5 eggs, 1 cup melted butter, and 1 teaspoon almond extract.
• Beat the mixture with a mixer on medium speed (or whisk vigorously by hand) until well blended and the batter is uniform. The batter will be thick.
• Fold in 1 cup semi-sweet chocolate chips until evenly distributed.
• Pour the batter into the prepared bundt pan and smooth the top with a spatula.
• Bake in the preheated oven for 55 to 60 minutes, or until a toothpick or cake tester inserted near the center comes out clean or with a few moist crumbs.
• Remove the pan from the oven and let the cake cool in the pan on a wire rack for 10 minutes.
• Invert the cake onto the wire rack and remove the pan. Allow the cake to cool completely on the rack before glazing.
• To make the glaze, set a heatproof bowl over (not touching) simmering water (double boiler). Add 3/4 cups semi-sweet chocolate chips, 3 tablespoons butter, and 1 tablespoon light corn syrup to the bowl.
• Stir the mixture over the simmering water until the chocolate chips and butter are fully melted and the glaze is smooth. Remove from heat and stir in 1/4 teaspoon vanilla extract.
• Place the cooled cake on a cake plate or serving platter. Pour the warm glaze over the top, allowing it to drip down the sides.
• Immediately sprinkle the top with the reserved 1/4 cup semi-sweet chocolate chips and 1/4 cup chopped toasted walnuts or pecans.
• Let the glaze set slightly before slicing and serving.