Served as dessert. Vegetarian dish.

1/2 cup chopped Almonds

1 1/4 cups strong Coffee

1/2 cup Margarine or Butter

1 (12 ounce) package 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

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.

Preparation time: 15 minutes

Cooking time: 1 1/2 hours

Serves: 16

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