Chocolate Almond Pound Cake

1-1/4 cup chopped natural almonds, divided 
1 pkg Devils Food cake (2 layer size)
1 pkg (4 serving size) chocolate instant pudding 
4 eggs 
1 cup dairy sour cream 
1/2 cup Crisco or Puritan oil 
2 tsp vanilla 
1 cup semi-sweet mini chocolate chips 
1/2 cup vanilla or milk chocolate frosting 

Preheat oven to 350° 

Grease and flour 10 inch bundt pan 
Spread almonds evenly on baking sheet 
Toast in 350° for 8 to 10 minutes; cool completely 
Arrange 1/4 cup almonds evenly in pan 

Combine cake mix, pudding mix, eggs, sour cream, oil and vanilla in 
large bowl. Beat at medium speed with electric mixer for 4 minutes.  
Stir in chocolate chips and remaining 1 cup toasted almonds.  Pour 
into pan 

Bake at 350° for 45 to 50 minutes or until toothpick inserted in 
center comes out clean 
Cool in pan 25 minutes 
Invert onto serving plate 
Cool completely 

Place vanilla frosting in microwave-safe bowl.  Microwave for 15 to 
20 seconds. Stir until smooth.  Drizzle over cake








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