TRIPLE CHOCOLATE SOUR CREAM POUND CAKE

1 1/4 cups butter or margarine, softened, divided use
3 cups sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract, divided use
6 eggs
2 1/2 cups all-purpose flour
1/2 cup nestle toll house baking cocoa
1/4 teaspoon baking soda
1 (8 oz) carton sour cream
2 2/3 cups nestle toll house semi-sweet chocolate chips, divided use
FOR THE GLAZE:
1/3 cup whipping cream
1 cup confectioners' sugar
1/4 cup chopped almonds, toasted

Preheat oven to 325 degrees F. Grease and flour a 10-inch fluted tube pan.

In a large mixing bowl, cream 1 cup butter and sugar until fluffy. Add vanilla and 1/2 teaspoon almond extract. Add eggs, one at a time, beating well after each addition.

In a bowl, combine flour, cocoa, and baking soda. Add to the creamed mixture alternately with sour cream. Beat just until combined. Fold in 2 cups chocolate chips. Spoon batter into prepared pan.

Bake at 325 degrees F for 80-90 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes, remove from pan to wire rack to cool completely.

TO MAKE THE GLAZE:
In a microwave-safe mixing bowl, combine cream and remaining 2/3 cup chocolate chips and remaining 1/4 cup butter. Microwave on high for 1-1/2 minutes. Stir until chips are melted and mixture is smooth. Cook 10 minutes. Add confectioners' sugar and remaining 1 teaspoon almond extract; beat until smooth and of drizzling consistency.

Drizzle glaze over cake. Sprinkle with almonds.

Servings: 16
Adapted from source: Taste of Home Cooking School, Fall 2000