1 1/2 c. slivered almonds
1 pkg. (12 oz.) chocolate chips
1 pkg. (2 layer) chocolate cake mix
1 pkg. (4 serving) chocolate instant pudding & pie filling
4 eggs
1 c. sour cream
1/2 c. water
1/4 c. oil
1/2 tsp. almond extract
1/8 tsp. vanilla

Chop almonds and toast in 350 degree oven for 3-5 minutes. Sprinkle 1/2 cup on bottom of well greased 10 inch tube pan. Set aside remaining almonds and chocolate chips. Measure remaining ingredients into bowl. Blend then beat with mixer 4 minutes. Stir in chocolate chips and almonds.

Pour into pan and bake in 350 degree oven for 70 minutes or until cake begins to pull away from sides of pan, don't under bake. Cool in pan 15 minutes. Invert on rack to cool. Garnish with whipped cream or glaze.