HOW TO MAKE IT :
- Preheat the oven to 325°F. Move the rack to the bottom third of the oven. Spritz a 10 x 5 inch loaf pan with baking spray or butter and flour. Set aside.
- Using a whisk, sift together the flour, pudding mix, cocoa, salt, baking powder and baking soda in a medium-size mixing bowl.
- In a separate bowl, use an electric mixer to cream together butter, granulated sugar, brown sugar, vanilla and almond extracts.
- Beat for 3 minutes until creamy and light beige in color. Add the eggs one at a time beating well after each addition.
- Add the sifted dry ingredients alternately with the sour cream. Beat on medium speed until combined. Stop and scrape the sides of the bowl periodically.
- After all ingredients are added, increase the mixer speed and beat just until fully combined. The batter will be stiff.
- Spread evenly into loaf pan. Bounce on the counter a couple of times to settle the batter in the pan.
- Bake for 1 hour 20-25 minutes or until a cake tester inserted into the center shows moist crumbs.
- Cool in pan for 20 minutes, then remove to a cooling rack to cool completely. Wrap tightly and store overnight. [The flavor of the cake intensifies after resting]
- To make the glaze: Melt the milk chocolate chips and heavy cream in the microwave on 50% power stopping to stir every 20 seconds. Repeat until smooth, then mix in corn syrup and almond extract. Stir until combined. Drizzle over cooled cake.
- Store leftovers in an airtight container at room temperature.
Notes
Please note:
- The loaf pan used for this cake is a 10 x 5 inch loaf pan.
- You can bake this cake in a standard bundt pan. (Check for doneness at 1 hour and add time from that point)
- You can also bake two 8 x 4 inch pans, if desired. (Check for doneness at 1 hour and add time from that point)
