Almond Fudge Cake

• 1 1/2 c. blanched slivered almonds
• 1 (12 oz.) pkg. Nestle chocolate chips
• 1 (2 layer size) pkg. chocolate or chocolate fudge cake mix
• 1 (4 serving size) pkg. chocolate or chocolate fudge instant pudding
• 4 eggs (room temperature)
• 1 c. (1/2 pt.) sour cream
• 1/2 c. water
• 1/4 c. oil (Crisco preferred)
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract

1. Preheat oven to 350u0b0.
2. Chop almonds and toast at 350u0b0 for 3 to 5 minutes.
3. Sprinkle 1/2 cup on bottom of well-greased 10-inch tube pan (chiffon pan).
4. Set aside remaining almonds and chocolate chips.
5. Measure remaining ingredients into a mixing bowl; blend, then beat at medium speed for 4 minutes.
6. Stir in chips and almonds.
7. Pour into pan and bake at 350u0b0 for 70 minutes, or until cake begins to pull away from sides of pan.
8. Cool in pan for 15 minutes.
9. Remove and continue cooling on rack.

blanched slivered almonds, chocolate chips, layer, chocolate, eggs, sour cream, water, oil, vanilla extract, almond extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=873217 (may not work)