Ingredients
- 4 eggs
- 250 gr slivered almonds (slightly toasted)
- 240 ml sour cream
- 230 gr chocolate chips
- 120 ml water
- 60 ml oil
- 4 gr vanilla
- 3 gr almond extract
- 1 gr cinnamon
- 1 package devils food cake mix
- 1 package instant chocolate pudding
Sprinkle half cup almonds on bottom of greased 25 cm 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 180ºC 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 quarter cup Kahlua. Then serve with sweetened whipped cream flavored with almond or vanilla extract.
