1 1/2 c. blanched, slivered almonds
1 box Duncan Hines chocolate cake mix
1 (12 oz.) pkg. chocolate chips
1 pkg. instant chocolate pudding
1/2 c. sour cream
1 tsp. almond extract
1/2 c. water
1 tsp. vanilla extract
1/4 c. Crisco oil

Chop the almonds and toast in a 300 degree oven for 5 minutes or until light brown. Sprinkle half on the bottom of a greased and floured 10-inch tube pan. Set the remainder aside.

Mix cake mix, eggs, pudding mix, sour cream, water, oil and extracts. Fold in almonds and chocolate chips. Pour in pan. Bake for 1 hour and 10 minutes.