Recipe - Velvet Almond Fudge Cake

size)
4 Eggs
1 cup (One half pint) sour cream
One half cup Water
One fourth cup Oil
One half teaspoon Vanilla extract
One half teaspoon Almond extract

chop almonds and toast at 350 degrees for 3 to 5 minutes then sprinkle 1/2
cup on bottom of well greased 10 inch tube pan. Set aside remaining almonds
and chocolate chips.

Measure remaining ingredients into mixer bowl. Blend: then beat at medium
speed 4 minutes. Stir in chips and almonds. Pour into pan; bake at 350
degrees for 70 minutes, or until cake begins to pull away from side of pan.
DO NOT UNDERBAKE, Cool in pan 15 minutes. Remove and finish cooling on
rack. Garnish with whipped topping.

*In high altitude areas, use large eggs; add 1/3 cup all purpose flour;
increase water to 1 cups and oil to 1 tablespoon; beat 2 minutes and bake
at 375 for 45

Posted to MMRecipes Digest by Steve Zielinski stevez@ripco.com on Nov
14, 1998