Yield: 1 Servings
|2 cups||Slivered almonds, slightly|
|12 ounces||Chocolate chips|
|1 pack||Devil's food cake mix|
|3½ ounce||Pk inst choco pudding|
|1 cup||Sour cream|
|1 teaspoon||Almond extract|
Sprinkle ½ 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 ¼ cup Kahlua. Then serve with sweetened whipped cream flavored with almond or vanilla extract.