Chocolate Almond Pound Cake

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 1 1/2 cups chopped almonds, divided
• 1 (18 1/4 ounce) box devil's food cake mix
• 1 (3 1/2 ounce) box instant chocolate pudding mix
• 1 cup sour cream
• 4 large eggs
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup miniature semisweet chocolate chips
• 1/2 cup powdered sugar
• 2 -3 teaspoons milk

Recipe

• 1 coat two (9x5x3 inch) loaf pans with shortening and dust with unsweetened cocoa powder, tapping out excess.
• 2 place 1 cup of the almonds in a single layer on a baking sheet and toast in a preheated 350 degree oven for 7-8 minutes, stirring once or twice, until golden brown.
• 3 cool.
• 4 for the cake:
• 5 in a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and vanilla and beat on medium speed with electric mixer for 4 minutes.
• 6 add mini chocolate chips and the 1 cup of toasted almonds and stir well.
• 7 pour batter into prepared pans; sprinkle remaining 1/2 cup of untoasted almonds on the top.
• 8 bake for 45-50 minutes or until cake tester inserted near center comes out clean.
• 9 place pans on wire racks and let cool for 15 minutes before turning cakes out to cool completely.
• 10 for glaze:.
• 11 in a small bowl, combine powdered sugar and 2 teaspoons of milk, stirring until smooth.
• 12 add remaining teaspoons of milk if necessary to achieve desired consistency.
• 13 drizzle over cooled cakes.