Velvety Almond Fudge Cake

• 1 12 cups slivered toasted almonds
• 1 (12 ounce) package chocolate chips
• 1 package chocolate fudge cake mix
• 1 (3 1/2 ounce) package chocolate fudge instant pudding mix
• 2 tablespoons butter
• 2 tablespoons cocoa
• 2 tablespoons water
• 1 cup powdered sugar
• 12 teaspoon vanilla
• 4 eggs
• 1 cup sour cream
• 12 cup water
• 14 cup oil
• 12 teaspoon vanilla
• 12 teaspoon almond extract

1. Cake: Sprinkle 1/2 cup of almonds on bottom of well-greased 10" tube pan.
2. Set aside remaining almonds and chocolate chips.
3. Measure remaining ingredients into mixer bowl.
4. Blend; then beat at medium speed 4 minutes.
5. Stir in chips and almonds.
6. Pour into pan; bake at 350F.
7. for 70 minutes, or until cake begins to pull away from sides of pan.
8. Do not underbake.
9. Cool in pan 15 minutes.
10. Remove and finish cooling on rack.
11. Frost with Cocoa Glaze.
12. Garnish with a few almonds.
13. Glaze: Melt butter in a saucepan.
14. Stir in cocoa and water.
15. Cook stirring constantly until mixture thickens.
16. Do not boil.
17. Remove from heat.
18. Whisk in powdered sugar gradually.
19. Stir in vanilla.
20. Add water 1/2 t.
21. at a time until your reach desired consistency.

almonds, chocolate chips, chocolate fudge cake, butter, cocoa, water, powdered sugar, vanilla, eggs, sour cream, water, oil, vanilla, almond

Taken from www.food.com/recipe/velvety-almond-fudge-cake-77531 (may not work)