Velvet Almond Fudge Cake
- 1 c. blanched slivered almonds
- 1 (2 layer) pkg. chocolate fudge cake mix
- 1 (4 oz.) pkg. chocolate instant pudding mix
- 4 eggs
- 1 c. sour cream
- 1/2 c. water
- 1/4 c. oil
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2 c. chocolate chips
- Chop almonds; place on baking sheet.
- Bake at 350u0b0 for 3 to 5 minutes or until toasted.
- Sprinkle 1/2 cup toasted almonds in well-greased 10-inch tube pan.
- Combine cake mix, pudding mix, eggs, sour cream, water, oil and flavorings in large mixer bowl; mix well.
- Beat at medium speed for 4 minutes.
- Fold in remaining almonds and chocolate chips.
- Spoon into prepared pan.
- Bake at 350u0b0 for 1 hour and 10 minutes or until cake pulls away from side of pan.
- Do not underbake.
- Cool in pan for 15 minutes.
- Invert onto wire rack to cool completely.
- Place on serving plate. Garnish with whipped topping.
- Yield: 16 servings.
blanched slivered almonds, layer, chocolate instant pudding, eggs, sour cream, water, oil, vanilla extract, almond extract, chocolate chips
Taken from www.cookbooks.com/Recipe-Details.aspx?id=504263 (may not work)