Cocoa
1 (18 1/2 oz.) box deep chocolate or devils food cake mix
1 (4 oz.) box instant chocolate pudding
3/4 c. sour cream
1/2 c. vegetable oil
1/2 c. water
Glaze
1/2 c. toasted chopped almonds
1/4 c. mayonnaise
4 eggs
3 tbsp. almond liqueur
1 tsp. almond extract
1 c. chocolate chips

Preheat oven to 350 degree oven. Grease 10 inch Bundt pan and dust with cocoa. Place all ingredients except chocolate chips in large bowl and beat 2 minutes with electric mixer on medium speed. Mix in chocolate chips. Pour into prepared pan. Bake 50-55 minutes, or until cake test done. Cool on rack 10 minutes before removing from pan. Place warm cake on serving dish and drizzle with glaze.

GLAZE:

1 c. powdered sugar
3 tbsp. milk
2 tsp. almond extract

Mix all ingredients thoroughly in small bowl. Let stand at room temperature until ready to glaze cake.