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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
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 for 4 minutes.
Fold in almonds and chocolate chips, then pour into pan.
Bake at 350 degrees F for 60 to 70 minutes.
Cool for 15 minutes, and remove from pan.
Serve with topping of whipped cream if desired.
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