Ingredients
- 4 eggs
- 2 cups slivered almonds (slightly toasted)
- 1 cup sour cream
- 12 ounces chocolate chips
- 1/2 cup water
- 1/4 cup oil
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1/4 teaspoon cinnamon
- 1 package devils food cake mix
- 1 package instant chocolate pudding
Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set aside rest of almonds and chocolate chips. Place remaining ingredients in mixer bowl. Beat 4 minutes. Fold in chips and almonds, then pour into pan. Bake in 350 F oven 60 to 70 minutes. Cool 15 minutes and remove from pan. Serve with topping of whipped cream if desired. Note from me: A nice touch would be to puncture finished cake with long-tined fork. Dribble over cake about 1/4 cup Kahlua. Then serve with sweetened whipped cream flavored with almond or vanilla extract.
