1 18.5 oz. box deep chocolate or devil's food cake mix
1 4 oz. box INSTANT chocolate pudding
3/4 Cup dairy sour cream
1/2 Cup vegetable oil
1/2 Cup water
1/4 Cup mayonnaise
4 eggs
3 Tablespoons almond liqueur (Amaretto)
1 teaspoon almond extract
1 Cup chocolate chips
Glaze*

Preheat oven to 350 F. Grease 10-inch bundt pan and dust with cocoa.

Place all ingredients except the chocolate chips in a large bowl and beat for 2 minutes with an electric mixer on medium speed. Mix in the chocolate chips and pour into the prepared pan. Bake for 50-55 minutes or until the cake tests done (you may need more time in your oven--I've needed as long as 75 min.)Cool on a rack for 10 minutes before removing from the pan.

Place warm cake on a serving dish and drizzle with glaze.

*Glaze (optional)
1 Cup powdered sugar
3 Tablespoons milk
1 teaspoon almond extract

Mix all ingredients in small bowl. Let stand at room temperature until
ready to glaze cake.

* a sprinkle of powdered sugar on the top may be another option--or you
can go for broke with chocolate frosting!