Chocolate Almond Pound Cake

1 package Duncan Hines devil's food cake mix

1 package (4 serving size) chocolate instant pudding mix

1-1/4 C. chopped natural almonds, divided

4 eggs

1 C. dairy sour cream

1/2 C. vegetable oil

2 t. vanilla extract

1 C. semi-sweet chocolate chips

1 /2 C. Duncan Hines vanilla or milk chocolate frosting

Preheat oven to 350°. Grease & flour a 10" Bundt pan.

Spread almonds evenly on baking sheet. Toast at 350° for 8 to 10 minutes until fragrant. Cool completely. Arrange 1/4 C. almonds evenly in pan bottom.

Combine cake mix, pudding mix, eggs, sour cream, oil & vanilla in a large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in chocolate chips & remaining 1 C. almonds. Pour into pan, bake for 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool in pan 25 minutes; invert onto serving plate to cool completely.

Microwave frosting at 100% power for 15 to 20 seconds, stir till smooth & drizzle over cake. Yield: 12 to 16 servings.

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