4 1-ounce squares unsweetened chocolate
1 cup butter or margarine
1 cup sugar
4 eggs
1 cup all-purpose flour
¼ cup sour cream
1 teaspoon almond extract
Fudge Topping (below)

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a heavy saucepan, heat chocolate and butter until melted, stirring occasionally.  Remove from heat.  Stir in sugar.  Add eggs, one at a time, beating well after each addition.  Stir in flour, sour cream, and almond extract.  Pour the batter into prepared baking pan.

Bake 30 to 35 minutes or until a tester inserted in the center comes out clean.  Cool in pan on a wire rack.  Spread Fudge Topping over the top; let stand until set.  Cut into squares.

FUDGE TOPPING

2 1-ounce squares unsweetened chocolate
1 tablespoon butter or margarine
1 cup confectioners’ sugar
3 tablespoons milk

In a small saucepan, heat chocolate and butter until melted.  Remove from heat.  Stir in confectioners’ sugar and milk until smooth and of a good spreading consistency.

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