Chocolate Lover’S Cake

• 1 cup butter, softened
• 3 cups sugar
• 6 large eggs
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/4 teaspoon baking soda
• 1 cup sour cream
• 2 cups (12 ounces each) semisweet chocolate chips
• 2/3 cup semisweet chocolate chips
• 1/3 cup heavy whipping cream
• 1/4 cup butter, cubed
• 1 cup confectioners' sugar
• 1/8 to 1/4 teaspoon almond extract
• 1/4 cup chopped almonds

1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with sour cream. Beat just until combined. Stir in chocolate chips.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325u0b0 for 75-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. Combine the chocolate chips, cream and butter in a saucepan. Cook; stir over low heat until smooth. Cool slightly. Gradually whisk in confectioners' sugar. Stir in extract. Drizzle over cake. Sprinkle with almonds.

butter, sugar, eggs, vanilla, almond, flour, baking cocoa, baking soda, sour cream, chocolate chips, semisweet chocolate chips, heavy whipping cream, butter, sugar, almond extract, almonds

Taken from www.tasteofhome.com/recipes/chocolate-lover-s-cake/ (may not work)