1 1/2 c. sliced almonds
1 (12 oz.) pkg. chocolate chips
1 pkg. (2 layer size) chocolate cake mix
1 pkg. Jello chocolate instant pudding
4 eggs
1 c. (1/2 pt.) sour cream
1/2 c. water
1/4 c. oil
1/2 tsp. each vanilla & almond extracts

Chop almonds and toast at 350 degrees for 3 to 5 minutes; then sprinkle 1/2 cup on bottom of well greased 10-inch tube pan. Set aside remaining almonds and chocolate chips. Measure remaining ingredients into mixer bowl. Blend, then beat at medium speed 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 sides of pan. DO NOT UNDERBAKE. Cool in pan 15 minutes. Remove and finish cooling on rack. Garnish with whipped topping.