In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla & almond extracts and coffee. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar. Delicious topped with Satiny Chocolate Glaze.