|Chocolate cake||1⁄2 Cup (8 tbs)|
|Slivered almonds||2 Cup (32 tbs)|
|Hot water||5 Tablespoon|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Chocolate chips||2 Cup (32 tbs)|
|Commercial hot fudge sauce||2 1⁄2 Cup (40 tbs) (Can Be Used In Place Of Last 4 Ingredients Above)|
Prepare cake batter as directed.
Pour batter into long, shallow loaf pan.
Bake at 350Â°F 20 minutes or until done.
Cool slightly before removing from pan.
Place cake on cake rack, top-side-down.
With sharp knife, cut off sharp corners of cake.
Stick almonds into cake in staggered row design, as illustrated.
Cover to prevent drying.
Combine hot water, corn syrup, and butter in top of double boiler.
Bring mixture to boil; boil until butter melts.
Remove from heat; stir in chocolate chips.
Beat until sauce is combined.(Or, heat hot-fudge sauce over double boiler until it drips from spoon.)
Cool sauce to warm; spoon slowly over cake with almonds.(This process must be done slowly to allow sauce time to adhere to nuts and cake.)