Velvet Almond Fudge Cake

Ingredients

• 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

Instructions

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.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.