Chocolate Almond Pound Cake

1-1/4 cup chopped natural almonds, divided
1 pkg Duncan Hines Moist Deluxe Devils Food cake
1 pkg (4 serving size) chocolate instant pudding and pie filling
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 Duncan Hines vanilla or milk chocolate frosting

Preheat oven to 350° F. Grease and flour 10 inch bundt pan.

Spread almonds evenly on baking sheet. Toast in 350° F. 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.