Preheat oven to 350\u00b0.
Chop almonds and toast at 350\u00b0 for 3 to 5 minutes.
Sprinkle 1/2 cup on bottom of well-greased 10-inch tube pan (chiffon pan).
Set aside remaining almonds and chocolate chips.
Measure remaining ingredients into a mixing bowl; blend, then beat at medium speed for 4 minutes.
Stir in chips and almonds.
Pour into pan and bake at 350\u00b0 for 70 minutes, or until cake begins to pull away from sides of pan.
Cool in pan for 15 minutes.
Remove and continue cooling on rack.
-inch pans) or until cake begins to pull away from
nch tube pan.
Combine cake mix, pudding mix, eggs, sour
ith sugar, eggs, vanilla and almond extracts until fluffy.
Combine
Chop almonds and toast at 350\u00b0 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 for 4 minutes.
Stir in chips and almonds.
Pour into pan; bake at 350\u00b0 for 70 minutes or until cake begins to pull away from sides of pan.
Do not underbake.
Cool in pan for 15 minutes.
Remove and finish cooling on rack.
Garnish with whipped topping.
Preheat oven to 350\u00b0.
In a large bowl, mix fudge cake mix, almond extract, cherry pie filling and beaten eggs; beat with mixer until well blended.
Pour into a greased and floured 13 x 9-inch baking dish.
Bake for 20 to 30 minutes.
Remove from oven and let cool 1 to 2 hours before frosting.
Let frosting set before cutting into bars.
Toast almonds about 5 minutes.
Spread 1/2 on bottom of greased Bundt pan.
Mix other ingredients.
Stir in chips and rest of almonds.
Bake at 350\u00b0 for about 60 to 70 minutes.
Cool.
Mix together by hand.
Put in greased oblong cake pan.
Bake at 350\u00b0 for 25 to 30 minutes.
nd floured 9-inch round cake pans. Bake at 350\u00b0
Chop almonds and toast at 350\u00b0 for 3 to 5 minutes.
Sprinkle 1/2 cup on bottom of well-greased tube pan.
Set aside almonds and chocolate chips.
Measure remaining ingredients into mixing bowl. Blend.
Beat at medium speed for 4 minutes.
Stir in chocolate chips and almonds.
Pour into pan and bake at 350\u00b0 for 70 minutes or until cake pulls away from sides of pan.
Cool in pan 15 minutes.
Remove and finish cooling on rack.
Garnish with whipped topping.
Beat altogether and pour into floured and greased cake pan (9 x 13-inch).
Bake at 350\u00b0 for 25 to 30 minutes.
Put a chocolate frosting on when cooled.
Preheat oven to 350\u00b0.
Grease a 10-inch tube pan well. Sprinkle 1/2 cup chopped walnuts on bottom of pan.
Blend in a large bowl the cake mix, water, pudding, eggs, sour cream, water, oil and extracts.
Stir in 1/2 cup chopped walnuts and chocolate chips.
Pour into pan and bake 70 minutes; do not underbake.
Cool in pan 15 minutes.
Garnish with whipped topping.
Sprinkle 1/2 cup almonds on bottom of 10-inch Bundt pan. Measure all remaining ingredients (except chips and almonds) into mixing bowl.
Blend, then beat for 4 minutes at medium speed. Stir in almonds and chips.
Pour into pan and cook in microwave on High for about 16 minutes.
Check with toothpick.
Do not overcook; there should be wet spots on the top of the cake. Invert on a plate.
Mix cake mix according to package directions, and add in pudding.
Bake in a greased and floured 9 x 13 x 2-inch pan at 350\u00b0 for about 30 to 35 minutes.
Bring milk and sugar to a quick boil and add marshmallows.
Stir until marshmallows are melted. Add coconut; mix well and pour on top of cake in pan.
Frost.
Mix as directed and bake in a jelly roll pan.
When cake is halfway done, start mixing your filling.
Prepare cake mix according to package.
Pour evenly into two 9 x 13-inch greased (Pam) pans.
Bake 15 to 20 minutes until done. Bring to boil 1 cup canned milk and 1 cup sugar.
Add marshmallows and stir until melted.
Add coconut.
Pour mixture evenly over the 2 hot cakes.
Spread and set aside.
FOR THE FUDGE CAKE: Melt chocolate in water in
pray 2 8-inch round cake pans with vegetable spray.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Prepare and bake care as directed.
While cake is in the oven, make the pudding as directed.
When the cake is done, poke holes all over it.
Then pour hot pudding over the hot cake.
Cool ten to fifteen minutes.
Then pour caramel topping over all this. Refrigerate.
Serve with whipped topping.