Almond Mocha Cake

• 1/2 cup chopped almonds
• 1 1/4 cups strong coffee
• 1/2 cup margarine or 1/2 cup butter
• 1 (12 ounce) package semi-sweet chocolate chips (2 cups)
• 1 cup sugar
• 1/4 cup Amaretto or 2 teaspoons almond extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 eggs
• powdered sugar

1. Heat oben to 325*F.
2. Generously grease 12-cup bundt or 10-inch tube pan.
3. Gently press almonds in bottom and half way up sides of greased pan.
4. In medium sauve pand over low heat, warm coffe.
5. Add margarine and chocolate chips; cook until mixture is smooth, stirring constantly.
6. Remove from heat; stir in sugar and amaretto.
7. Place in large bowl; cool 5 minutes.
8. At low speed, gradually blend flour and baking soda into chocolate mixture until moistened.
9. Add vanilla and eggs; beat at meduim speed about 30 seconds or just until well blended.
10. Pour into greased and nut-lined pan.
11. Bake at 3258F for 60 to 75 minutes or until toothpick inserted in center comes out clean.
12. Cool upright in pan 25 minutes; invert onto seving plate.
13. Cool completely; sprinkle with powered sugar.

almonds, coffee, margarine, semisweet chocolate chips, sugar, almond extract, flour, baking soda, vanilla, eggs, powdered sugar

Taken from www.food.com/recipe/almond-mocha-cake-52931 (may not work)