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 350 °F 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.