Ingredients:
1/2 cup chopped almonds
1 1/4 cups strong coffee
1/2 cup margarine or 1/2 cup butter
1 (12 ounce) packages semi-sweet chocolate chips ( 2 cups)
1 cup sugar
1/4 cup Amaretto or 2 teaspoons almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla
2 eggs
powdered sugar
Directions:
Heat oben to 325*F.
Generously grease 12-cup bundt or 10-inch tube pan.
Gently press almonds in bottom and half way up sides of greased pan.
In medium sauve pand over low heat, warm coffe.
Add margarine and chocolate chips; cook until mixture is smooth, stirring constantly.
Remove from heat; stir in sugar and amaretto.
Place in large bowl; cool 5 minutes.
At low speed, gradually blend flour and baking soda into chocolate mixture until moistened.
Add vanilla and eggs; beat at meduim speed about 30 seconds or just until well blended.
Pour into greased and nut-lined pan.
Bake at 3258F for 60 to 75 minutes or until toothpick inserted in center comes out clean.
Cool upright in pan 25 minutes; invert onto seving plate.
Cool completely; sprinkle with powered sugar.
Servings: 16
Time preparation: 15 min.
Time total: 90 min.