Instructions: Grease a 10 inch Bundt pan.

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream and yogurt, softened butter, eggs, coffee crystals and almond extract. Beat 3 minutes on medium speed.

Add broken pieces of milk chocolate bar and stir. Pour into prepared pan.

Bake 50 to 55 minutes. Let cool and turn onto a wire rack. Sprinkle with powdered sugar.

Serve with Tillamook Vanilla Bean Ice Cream.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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