Combine first 5 ingredients in a large mixing bowl. Beat at medium speed
with an electric mixer for 2 minutes.
Stir in 1/2 cup chocolate morsels. Pour batter into a greased and floured
12-cup Bundt pan.
Bake at 350 degrees F (180 degrees C) for 33 to 35 minutes or until cake
springs back when lightly touched.
Cool in pan on wire rack for 10 minutes; remove cake from pan, and cool
completely on wire rack.
Cook butter, brown sugar and 2 tablespoons milk in a heavy saucepan over
medium-low heat, stirring constantly, until sugar is melted.
Remove from heat; stir in vanilla extract.
Gradually stir in confectioners' sugar; if glaze seems thick, add remaining
1 tablespoon milk, stirring to desired consistency.
Drizzle glaze over cooled cake.
Microwave remaining 1/2 cup chocolate morsels and shortening in a small
microwave-safe bowl on HIGH for 30 seconds or until melted. Pour melted chocolate
into a small zip-top freezer bag. Snip 1 corner of bag, and drizzle over brown
Sprinkle almonds on cake.
Makes 12 servings.
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