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