Deep Dark Chocolate Cake (Box version)

 I also use this cake if I'm in a hurry and can't throw together the "from scratch" recipe above.  This recipe comes from my favorite cake book ever, The Cake Doctor. 

1 oz. Unsweetened chocolate, coarsely chopped
1/3 cup water
1 package Duncan Hines devils food cake mix
1 cup buttermilk
½ cup vegetable oil
3 large eggs
1 tsp. Almond extract
Chocolate Cream Cheese Frosting (below)

You can make this in either 2 9-inch pans or one 9x13-inch pan. If using the 2 9-inch pans, grease them and then take 2 good quality paper towels and cut them into 9-inch circles. Wet them and wring them out and place on the bottom of the greased pans.
Heat the chopped chocolate and water in microwave for 2 minutes. Stir and set aside to cool for about 10 minutes.
Place the cake mix, buttermilk, oil, eggs, almond extract, and melted chocolate mixture in a large mixing bowl. Blend with a mixer for 1 minute on low speed. Scrape down sides and mix for 2 minutes more on medium speed. Divide between the 9-inch pans or pour into greased 9x13-inch pan. Bake at 350 degrees till done. (20-25 for 9-inch, about 35-40 for 9x13).
Let cool on wire racks for 10 minutes and remove the round ones from pans and let them cool for another 30 minutes.

Chocolate Cream Cheese Frosting:

1 package (8oz.) cream cheese, softened
1 stick butter, softened
½ cup unsweetened cocoa, (I use Hersheys European Style for a darker, richer flavor)
1 tsp. Almond extract (you can also just use vanilla if you don’t want the almond flavor)
4 cups powdered sugar, sifted
Beat cream cheese and butter in a bowl. Add the cocoa, extract and powdered sugar. Mix together till blended and scrape bowl. Beat on high till turns a lighter color but don’t overdo or you’ll end up with too much air in it and you’ll have little bubbles in it.
Frost the cooled cake(s)