Black Velvet Cake

2 cups almonds, slivered, slightly toasted
12 ounces chocolate chips
1 (18.25 ounce) box devil's food cake mix
1 (3 1/2 ounce) box instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon cinnamon

Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set aside remaining almonds and all the chocolate chips.

Place remaining ingredients in mixer bowl. Beat 4 minutes. Fold in almonds and chocolate chips, then pour into pan. Bake at 350 degrees F for 60 to 70 minutes. Cool 15 minutes and remove from pan.

Serve with topping of whipped cream if desired.