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Chocolate Praline Cake



  • 1 (18.25 ounce) box devil's food cake mix
  • 1 small box instant chocolate pudding
  • 2 cups sour cream
  • 5 eggs
  • 1 cup melted butter
  • 1 teaspoon almond extract
  • 2 cups semisweet chocolate chips

Chocolate Glaze

  • 1 bar German's sweet chocolate
  • 1 tablespoon shortening
  • 1/4 cup water
  • 1 cup sifted confectioners' sugar
  • Dash salt
  • 1/2 teaspoon vanilla extract

Vanilla Glaze

  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk


  1. Cake: In large bowl, beat first 6 ingredients till well blended (mixture will be thick).
  2. Stir in chocolate chips.
  3. Pour into greased 9- or 10-inch Bundt pan.
  4. Bake at 350 degrees F for 55 to 60 minutes. Test with a wooden pick for doneness.
  5. Cool in pan for 5 minutes.
  6. Remove from pan, and cool on rack completely before serving.
  7. Can be dusted with confectioners' sugar or topped with a chocolate or vanilla glaze.
  8. Chocolate Glaze: Melt chocolate and shortening in water; mix in remaining ingredients.
  9. Vanilla Glaze: Mix all ingredients together until smooth and thin enough to drizzle.

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