Almond Fudge Ring Cake

• 1/2 cup almonds sliced
• 3 cups biscuit baking mix (bisquick)
• 23 cup sugar
• 1/4 cup vegetable shortening
• 1 cup milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 large eggs
• 4 each chocolate (semi-sweet) squares, melted, cooled
• 1 x chocolate glaze, if desired

1. Heat oven to 350F (180C).
2. Generously grease 9 cup bundt cake pan; coat with almonds.
3. Beat remaining ingredients except glaze in large bowl, on low speed, scraping bowl constantly, 30 seconds.
4. Beat on medium speed, scraping bowl occasionally, 4 minutes.
5. Pour into pan.
6. Bake until wooden pick inserted near center comes out clean, 35 to 40 minutes; cool 5 minutes.
7. Invert on wire rack or heatproof serving plate; remove pan.
8. Cool cake completely.
9. Spread top with Chocolate glaze, allowing some to drizzle down side.

almonds, biscuit baking, sugar, vegetable shortening, milk, vanilla, almond, eggs, chocolate, chocolate glaze

Taken from recipeland.com/recipe/v/almond-fudge-ring-cake-4932 (may not work)