Back in junior high I began clipping recipes from magazines and experimenting with them. Some were keepers, some were not.
This was a keeper.
I don’t remember what magazine I copied it from, but it is hand written in pencil in my junior high handwriting. (That brings back memories!)
It was just as good today as it was back then!
The Velvet Almond Fudge Cake
1 – 1/2 cup toasted almonds, chopped
1 package chocolate chips (12 ounces)
1 package (2 layer) chocolate cake mix
1 package (4 serving) instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/4 cup oil
1/2 teaspoon vanilla
1/2 teaspoon almond
Grease a 10 inch tube or Bundt cake pan.
Sprinkle 1/2 cup of almonds on the bottom. Set aside the cake pan and the remaining almonds.
In a large mixing bowl combine the cake mix, pudding mix, eggs, sour cream, water, oil, vanilla and almond extracts.
Beat at medium speed for 4 minutes. Stir in the chocolate chips and the set aside almonds.
Pour into the prepared cake pan and bake at 350 degrees for 70 minutes or until the cake begins to pull away from the sides of the pan. Cool in the pan 15 minutes. Remove and continue to cool on a rack.
To serve, garnish with whipped cream or (my favorite) serve with a large scoop of ice cream and drizzled with chocolate syrup.