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1
Preheat oven to 350u00b0 F. Grease an 8-inch round cake pan and line it with parchment.
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2
In a large bowl, beat the butter, sugar, and almond extract until light and fluffy.
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3
Add the eggs, one at a time, and beat well, scraping down the bowl as you go.
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4
Add the flour, baking powder, and baking soda. Mix briefly until streaks of flour remain, then add the sour cream and the milk.
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5
Mix until the batter comes together smoothly (be careful not to overmix).
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6
Spread half the batter in the base of the cake pan (the batter will be thick and a little hard to spread, but try to spread it evenly).
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7
Sprinkle the chopped candy and chocolate chips over the batter, leaving about a 1/2 inch of space around the edges.
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8
Spoon the rest of the batter overtop and spread it evenly over the filling.
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9
Bake for 35 minutes, or until golden and beginning to pull away from the edges of the pan.
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10
Let cool in the pan for at least 15 minutes, then carefully invert it onto a wire rack to finish cooling. Dust the top with confectioners' sugar before serving. It's key to let the cake cool before slicing! If you don't, it'll be a bit messy since the chocolate is warm. It tastes delicious, but doesn't look as nice.
