1 c. butter, softened
3 c. sugar
6 lg. eggs
3 c. all-purpose flour
1/4 tsp. baking soda
1 (8 oz.) sour cream
1 tsp. vanilla extract
1 tsp. almond extract

1 c. whipping cream
1/3 c. sugar
2 (4 oz.) bittersweet chocolate bars, chopped
2 tbsp. butter
4 tbsp. amaretto

Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating until yellow disappears. Combine flour and baking soda. Add to creamed mixture alternately with sour cream, beginning and ending with the flour. Mix at lowest speed just until blended after each addition. Stir in vanilla and almond extracts. Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove cake from pan and let cool completely on a wire rack.

Combine whipping cream, sugar, chopped chocolate bars and butter in a saucepan and cook over low heat, stirring constantly until thick and smooth. Remove from heat and add amaretto. Stir to mix well. Serve warm or at room temperature. To serve, place a slice of pound cake on dish and spoon sauce diagonally over cake.