1-18.25 oz. pkg. dark chocolate cake mix 1-3.9 oz. pkg. instant chocolate pudding 1 1/4 C. water 1/2 C. vegetable oil 4 eggs 3 tsp. almond extract 2 3/4 C. semi-sweet chocolate chips, divided 6 T. refrigerated regular or Amaretto flavored non-dairy creamer 1 T. sliced almonds
In a large bowl, combine the cake and pudding mixes, water, oil, eggs and extract; beat until combined. Stir in 2 cups chocolate chips. Pour into a greased and floured 10" fluted pan. Bake at 350F for 65 to 70 minutes or until a toothpick inserted near the middle comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. In a small saucepan, combine the creamer and remaining chocolate chips. Cook over low heat until the chips are melted; stir until smooth. Cool for 45 minutes. drizzle over cake. Garnish with almonds.