Ingredients

Instructions

  1. In large bowl, cream butter and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each one.
  3. Stir in extracts.
  4. Combine the flour, cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream.
  5. Beat just until combined, do not over mix.
  6. Stir in chocolate chips.
  7. Pour into a well greased and floured 10 inch tube pan.
  8. Bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean.
  9. Cool for ten minutes before removing from pan to a wire rack to cool completely.
  10. Run a metal spatula or butter knife around sides of pan to loosen cake first.
  11. Combine the chocolate chips, cream and butter in a saucepan.
  12. Cook; stir constantly over low heat until smooth.
  13. Cool slightly.
  14. Gradually whisk in confectioners sugar.
  15. Stir in extract.
  16. Drizzle over cake and sprinkle with almonds.