The Velvet Almond Fudge Cake

• 1 1/2 c. blanched, slivered almonds
• 1 (12 oz.) pkg. chocolate chips
• 1 pkg. (2 layer size) chocolate fudge or chocolate cake mix
• 1 pkg. (4 serving size) Jell-O chocolate fudge or chocolate flavor instant pudding and pie filling
• 4 eggs
• 1 c. (1/2 pt.) sour cream
• 1/2 c. water
• 1/4 c. oil
• 1/2 tsp. each: vanilla and almond extracts

1. Chop almonds and toast at 350u0b0 for 3 to 5 minutes; then sprinkle 1/2 cup on bottom of well-greased 10-inch tube pan.
2. Set aside remaining almonds and chocolate chips.
3. Measure remaining ingredients into mixer bowl.
4. Blend; then beat at medium speed for 4 minutes.
5. Stir in chips and almonds.
6. Pour into pan; bake at 350u0b0 for 70 minutes or until cake begins to pull away from sides of pan.
7. Do not underbake.
8. Cool in pan for 15 minutes.
9. Remove and finish cooling on rack.
10. Garnish with whipped topping.

blanched, chocolate chips, layer, chocolate, eggs, sour cream, water, oil, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563612 (may not work)