1 1/2 c. blanched slivered almonds
1 (12 oz.) pkg. chocolate chips
1 (2 layer) pkg. chocolate fudge cake mix
1 (4 serving) pkg. chocolate fudge pudding
4 eggs
1 c. (1/2 pt.) sour cream
1/2 c. water
1/4 c. oil
1/2 tsp. vanilla
1/2 tsp. almond extract

Chop almonds and toast at 350 degrees for 3 to 5 minutes. Sprinkle 1/2 cup on bottom of well-greased 10-inch tube pan.

Measure remaining ingredients into mixer bowl. Blend. Then beat at medium for 4 minutes. Stir in chips and almonds. Pour into pan. Bake at 350 degrees for 70 minutes or until cake begins to pull away from the side of pan. DO NOT OVER BAKE!

Cool 15 minutes in pan. Remove and cool on rack. Garnish with whipped topping.