2 cups slivered almonds slightly toasted

12 ounces chocolate chips

1 package devil's food cake mix

1 package instant chocolate pudding (3 1/2 oz)

4 eggs

1 cup sour cream

1/2 cup water

1/4 cup oil

1 teaspoon vanilla

1 teaspoon almond extract

1/4 teaspoon 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.