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

In large bowl, beat first 6 ingredients till well blended (mixture will be thick). Stir in chocolate chips. Pour into greased 9- or 10-inch Bundt pan. Bake at 350 degrees F for 55 to 60 minutes. Test with a wooden pick for doneness. Cool in pan 5 minutes.

Remove from pan, and cool on rack completely before serving.

Note: Can be dusted with confectioners' sugar or topped with a chocolate or vanilla glaze.

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

Melt chocolate and shortening in water; mix in remaining ingredients.

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

Mix all ingredients together until smooth and thin enough to drizzle.

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