Double Chocolate Almond Cake With Amaretto

• 1 cup sour cream
• 12 cup Hersheys Chocolate Syrup
• 14 cup water
• 1 (19 7/8-21 1/2 ounce) boxplain brownie mix
• 2 cups devil's food cake mix, 1/2 box (18.25 oz)
• 3 eggs
• 2 teaspoons Amaretto or 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 34 cup almonds, toasted & chopped
• nonstick cooking spray
• 1 cup Hershey's semi-sweet chocolate chips
• 3 tablespoons butter or 3 tablespoons margarine
• 2 tablespoons half-and-half cream
• 1 tablespoon vegetable oil
• 1 teaspoon Amaretto or 1 teaspoon almond extract
• toasted chopped almonds (optional)

1. Heat oven to 375F.
2. Generously spray 12-cup Bundt pan, set aside.
3. Combine all cake ingredients except almonds in large mixer bowl.
4. Beat at low speed, scraping bowl often, until well mixed.
5. Stir in almonds by hand.
6. Pour batter into prepared pan.
7. Bake for 55-65 minutes or until cake begins to pull away from sides of pan.
8. DO NOT OVERBAKE.
9. Cool 10 minutes, invert onto serving plate.
10. Cool completely.
11. Meanwhile, combine all chocolate ganache ingredients except for Amaretto or almond extract in 1-quart saucepan.
12. Cook over low heat, stirring constantly, until chips are melted and mixture is pourable, about 2-3 minutes.
13. Stir in Amaretto or almond extract.
14. Drizzle over cooled cake.
15. Garnish with almond pieces, if desired.

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Taken from www.food.com/recipe/double-chocolate-almond-cake-with-amaretto-151763 (may not work)