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

1. Chop almonds and toast at 350 degrees for 3-5 minutes. Then sprinkle 1/2 cup on bottom of well greased 10 inch tube pan. Set aside remaining almonds and chocolate chips.

2. Measure remaining ingredients into bowl.

3. Beat at medium speed 4 minutes. Stir in chips and almonds. Pour into pan; bake at 350 degrees for 70 minutes. Do not under bake. Cool in pan 15 minutes. Remove and finish cooling on rack.

4. Garnish with whipped topping.