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Velvet Almond Fudge Cake


  • 1 1/2 cups blanched, slivered almonds
  • 1 (12 ounce) package chocolate chips
  • 1 small box instant pudding, chocolate fudge or chocolate
  • 4 eggs
  • 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
  • Whipped topping


  1. 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.
  2. Set aside remaining almonds and chocolate chips.
  3. Measure remaining ingredients into mixer bowl. Blend; then beat at medium speed for 4 minutes.
  4. Stir in chips and almonds.
  5. Pour into pan.
  6. Bake at 350 degrees F for 70 minutes, or until cake begins to pull away from sides of pan. DO NOT UNDER-BAKE.
  7. Cool in pan for 15 minutes.
  8. Remove and finish cooling on rack.
  9. Garnish with whipped topping.

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