Velvety Almond Fudge Cake
1 1/2 C. slivered toasted almonds
1 package (12 oz.) chocolate chips
1 package chocolate fudge cake mix
1 package (4 serving size) Chocolate Fudge Instant Pudding and Pie Filling
1 C. sour cream
1/2 C. water
1/4 C. oil
1/2 t. each vanilla and almond extracts
Sprinkle 1/2 cup of almonds on bottom of well-greased 10″ 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 pan; bake at 350°F. for 70 minutes, or until cake begins to pull away from sides of pan. Do not underbake. Cool in pan 15 minutes. Remove and finish cooling on rack.
Frost with Cocoa Glaze. Garnish with a few almonds.
2 T. butter
2 T. cocoa
2 T. water
1 C. powdered sugar
1/2 t. vanilla
Melt butter in a saucepan. Stir in cocoa and water. Cook stirring constantly until mixture thickens. Do not boil.
Remove from heat. Whisk in powdered sugar gradually. Stir in vanilla. Add water 1/2 t. at a time until your reach desired consistency.