1 1/2 cups blanched, slivered almonds
1 (12 ounce) package chocolate chips
1 small box instant pudding, chocolate fudge or chocolate
1 (18.25 ounce) box chocolate fudge or chocolate cake mix
1/2 cup water
1/4 cup oil
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
Chop almonds and toast at 350 degrees F for 3 to 5 minutes; then sprinkle 1/2 cup on bottom of well-greased 10-inch tube pan. Set aside remaining almonds and chocolate chips.
Measure remaining ingredients into mixer bowl. Blend; then beat at medium speed for 4 minutes. Stir in chips and almonds. Pour into pan. Bake at 350 degrees F for 70 minutes, or until cake begins to pull away from sides of pan. DO NOT UNDER-BAKE.
Cool in pan for 15 minutes. Remove and finish cooling on rack. Garnish with whipped topping.