Instructions: Preheat oven to 350 degrees F (175 degrees C). Grease a 10" Bundt cake pan.

2. In a large bowl, stir together cake mix and pudding. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.

3. Bake in preheated oven for 50-55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

2 10" round pans work very well. The 10" seemed to make the layers plenty
thick enough. For the middle filling, it was simply jelly, strawberry and raspberry. Put about 1/2 3/4 cup in a bowl and whip with a fork until spreading consistency. Use more or less to fit your taste.

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