1 frozen pound cake
1 pkg. semi-sweet chocolate chips
1 c. sour cream
1/2 c. to 3/4 c. almonds slivered

Slice cake into 3 or 4 layers lengthwise. Melt chocolate chips in double boiler or in microwave. Mix sour cream with melted chips. Cool mixture a few minutes. Spread between layers and on top and sides of cake. Toast almonds on cookie sheet in oven a few minutes, then sprinkle over top of cake. Refrigerate until firm.