Chocolate Almond Pound Cake

By dfarber

Ingredients

• 1 1/4 cups chopped natural almonds, divided
• 1 package Duncan Hines moist deluxe devil's food cake mix
• 4 eggs
• 1 cup dairy sour cream
• 1/2 cup crisco oil or crisco puritan canola oil
• 2 teaspoons vanilla extract
• 1 cup semi-sweet mini chocolate chips
• 1/2 cup Duncan Hines creamy homestyle vanilla or milk chocolate frosting

Details

Servings 12

Preparation

Step 1

1. preheat oven to 350. Grease and flour 10 inch Bundt pan
2. Spread almonds on baking sheet. Toast in 350 oven for 8 to 10 minutes or until fragrant. Cool completely. Arrange 1/4 cup almonds evenly in pan.
3. Combine cake mix, pudding mix, eggs, sour cream, oil and vanilla extract 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 degrees 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.
4. Place vanilla frosting in microwave-safe bowl. Microwave at high for 15 to 20 seconds. Stir until smooth. Drizzle over cake.