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1
Lightly spray Fluted Pan with vegetable spray, or brush with vegetable oil using pastry brush.
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2
Whisk eggs and sour cream until smooth.
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3
Add cake mix, almonds, half of the chocolate morsels and 1 1/2 teaspoons of the Cinnamon; mix until smooth.
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4
Spoon batter into Pan, spreading evenly.
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5
Microwave cake on HIGH 11-14 minutes or until cake tester inserted in center comes out clean.
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6
(Cake will be slightly moist on top near center).
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7
Remove to Nonstick Cooling Rack; let stand 10 minutes.
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8
Loosen cake from sides of Pan; invert onto serving plate.
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9
Cool 20 minutes.
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10
Combine sugar and remaining Cinnamon; sprinkle over cake.
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11
Place remaining chocolate and half of the whipped topping in Bowl.
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12
Microwave on HIGH 15-30 seconds or until melted; stir until smooth.
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13
Drizzle glaze over cake.
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14
Garnish cake with remaining whipped topping Tip: If using a microwave oven without a built-in turntable, rotate cake a quarter turn once after each 3-minute interval of cooking.
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15
To easily drizzle glaze onto cake, pour glaze into one corner of a small, resealable plastic bag.
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16
Twist top of bag to seal.
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17
Cut a small piece of the corner of the bag to allow the glaze to run through.
