Chocolate Zucchini Cake

½ cup butter/margarine, softened
4 large eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup sour cream
1 chocolate fudge cake mix with pudding in the mix, about 18.25 size
½ teaspoon ground cinnamon
1 medium zucchini, shredded, about 1 ½ cups shredded
1 cup semisweet chocolate chips
1 cup chopped pecans or walnuts

Grease and flour a 12-cup Bundt pan or 10” tube pan.  Preheat oven to 325 degrees or 350 degrees 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 bet in the cake mix.  Stir in the zucchini, chocolate chips and chopped nuts.

Spoon the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick 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.