Chocolate Sour Cream Pound Cake

Preheat the oven to 325°F. Move the rack to the bottom third of the oven. Spritz a 10x5 inch loaf pan with baking spray or butter and flour. Set aside.

Using a whisk sift together the flour, pudding mix, cocoa, salt, baking powder and baking soda in a medium mixing bowl.

In a separate bowl use an electric mixer to cream together butter, granulated sugar, brown sugar, vanilla and almond extracts. Beat for 3 minutes until creamy and light beige in color.

Add the eggs one at a time beating well after each addition.

Add the sifted dry ingredients alternately with the sour cream. Beat on medium speed until combined. Stop and scrape the sides of the bowl periodically.

After all ingredients are added increase the mixer speed and beat just until fully combined. The batter will be stiff.

Spread evenly into loaf pan. Bounce on the counter a couple of times to settle the batter in the pan.

Bake for 1 hour 20-25 minutes or until a cake tester inserted into the center shows moist crumbs.

Cool in pan for 20 minutes then remove to a cooling rack to cool completely. Wrap tightly and store overnight. [The flavor of the cake intensifies after resting]

Glaze: Melt the milk chocolate chips and heavy cream in the microwave on 50% power stopping to stir every 20 seconds. Repeat until smooth then mix in corn syrup and almond extract. Stir until combined.

Drizzle over cooled cake. Store leftovers in an airtight container at room temperature.