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1/2 Cup Chopped Almonds
1 1/2 Cup strong coffee
1/2 Cup margarine or butter (butter is best)
12 oz semi-sweet chocolate chis
1 Cup Sugar

2 Cup sifted cake Flour
4 Tbsp buttermilk powder
1 Tsp baking soda
1/8 Tsp salt (msg salt if you have it)
1 Tsp baking powder
2 Tsp vanilla
1 Tsp almond extract
2 Eggs
(Powdered Sugar to sprinkle on top)

Heat oven to 325 degrees.

Generously grease 12-cup fluted tube or 10-inch tube pan.

Gently press almonds in bottom and half way up sides of prepared pan.

In medium saucepan over low heat, warm coffee, butter, and chocolate chips. Stir constantly until smooth. Remove from heat and let cool a little until warm. Stir in sugar. Place in large bowl and cool for five more minutes or until slightly warm to touch.

Sift dry ingredients together into a bowl and slowly spoon into warm chocolate coffee mixture mixing after each spoonful of dry ingredients.

Add vanilla, almond extract, eggs and beat at high speed about 2 minutes seconds or until well blended. Pour into prepared pan.

Bake at 325 for 60-75 minutes or until instant thermometer reads 200 degrees in the center of the cake.

Cool upright in pan 25 minutes; invert onto serving plate and cool completely.

Sprinkle with powdered sugar. Makes 16 servings.