2 c  Slivered almonds, slightly
Toasted
12 oz Chocolate chips
1 pk Devils food cake mix
3 1/2 oz Pk inst choco pudding
4    Eggs
1 c  Sour cream
1/2 c  Water
1/4 c  Oil
1 ts Vanilla
1 ts Almond extract
1/4 ts Cinnamon

Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set
aside rest of almonds and chocolate chips. Place remaining
ingredients in mixer bowl. Beat 4 minutes. Fold in chips and
almonds, then pour into pan. Bake in 350 F oven 60 to 70 minutes.
Cool 15 minutes and remove from pan. Serve with topping of whipped
cream if desired.

Note from me: A nice touch would be to puncture finished cake with
long-tined fork. Dribble over cake about 1/4 cup Kahlua. Then serve
with sweetened whipped cream flavored with almond or vanilla extract.