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Ingredients:
- 1/2 cup (4 ounces) butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup sour cream
- 1 chocolate fudge cake mix with pudding in the mix, about 18.25 ounces
- 1/2 teaspoon ground cinnamon
- 1 medium zucchini, shredded, about 1 1/2 cups shredded
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans or walnuts
Preparation:
Grease and flour a 12-cup Bundt cake pan or 10-inch one-piece tube cake pan. Heat oven to 325° (350° for a light-colored pan).In a mixing bowl with electric mixer, beat the butter until light; beat in eggs and flavorings. Beat in the sour cream and cinnamon, then slowly beat in the cake mix. Stir in the zucchini, chocolate chips, and pecans.
Spoon the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick or cake tester comes out clean when inserted in the center of the cake. Cool on a rack for 15 minutes. Invert the cake onto a serving plate to cool completely. Frost the cake or dust with powdered sugar.
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