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

Chop almonds and toast at 350 degrees (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 mixer bowl. Blend, then beat at medium speed 4 minutes. Stir in chips and almonds. Pour into tube pan.

Bake at 350 degrees 70 minutes or until cake begins to pull away from side of pan (do not underbake). Cool in pan 15 minutes. Remove and finish cooling on wire rack.