Ingredients
| 2 cups | slivered almonds, slightly toasted | | 12 oz. | chocolate chips | | 1 pkg. | devil's food cake mix | | 1 pkg. (3-1/2 oz.) | instant chocolate pudding | | 4 | eggs | | 1 cup | sour cream | | 1/2 cup | water | | 1/4 cup | oil | | 1 tsp. | vanilla | | 1 tsp. | almond extract | | 1/4 tsp. | cinnamon |
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Instructions
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.
Author's Comments
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.
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