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

Preheat oven to 350 degrees F. 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 to 55 minutes, or until cake tests 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
1 tsp. almond extract

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

I have omitted the mayonnaise, used 1 cull cup of sour cream or substitute 1 cup plain yogurt. Sour cream, mayonnaise combination is best.