Preparation / Directions:
Heat oven to 325. Generously grease 12- cup Bundt or 10-inch Tube Pan. Gently press almonds in the bottom and halfway up sides of greased pan. In medium saucepan over low heat, warm coffee. 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 medium speed about 30 seconds or until well blended. Pour into greased and nut-lined pan.
Bake at 325 for 60 to 75 minutes or until inserted toothpick in center comes out clean. Cool in pan 25 minutes; invert onto serving plate. When cake is completely cool, decorate as desired.
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