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1
Preheat oven to 350u00b0F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
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2
Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
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3
Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
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4
Divide batter among prepared pans. (the layers will be thin).
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5
Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
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6
Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
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7
Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
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8
Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
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9
Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
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10
Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
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11
Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
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12
Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
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13
Press nuts around the sides of the cake. Chill at leat 2 hours.
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14
(Can be made 2 days ahead. Cover with cake dome; keep chilled.).
