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"Chocolatey" Chocolate Cake

My daughter, Melissa Mendonca, a true chocolate lover, started making this cake at a young age. She entered it in the 4-H Foods Fiesta in Butte County and won a first prize.

1 1/2 cups blanched, slivered Almonds, or toasted sliced Almonds

1 package (12 ounce) Chocolate Chips

1 Chocolate Cake Mix

1 package (4 ounce) Chocolate Pudding Mix (Instant)

4 Eggs

1 cup Sour Cream

1/2 cup Water

1/4 cup vegetable Oil

1/2 teaspoon Vanilla

1/2 teaspoon Almond Extract

Chop almonds and toast. Sprinkle 1/2 cup on bottom of well-greased 10 inch tube pan. Using a mixing bowl, combine all other ingredients (except Chips & remaining Almonds) and beat 4 minutes. Stir in Chocolate Chips and remaining Almonds. Pour mixture into pan and bake at 350 degrees for 70 minutes or until cake begins to pull away from side of pan.

Serve with Whipped Cream (or Whipped Cream with Kahlua added.)

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