1 1/2 c. slivered almonds
1 box chocolate cake mix
4 eggs
1/4 c. oil
1 c. sour cream
1/2 tsp. vanilla
1 (3 oz.) pkg. chocolate instant pudding mix
1/2 c. water
1/2 tsp. almond extract
1 (12 oz.) pkg. chocolate chips

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Chop almonds and toast for 3 to 5 minutes. Sprinkle 1/2 cup toasted almonds on the bottom of prepared pan. Set rest aside.

Mix the remaining ingredients at medium speed for 4 minutes; stir in chocolate chips. Fold in remaining almonds. Pour batter into tube pan and bake for 70 minutes. Cool in pan for 15 minutes. Remove from pan and finish cooling on wire rack. Sprinkle top with powdered sugar, if desired.