Preheat oven, grease pan.

In a large bowl combine the flour and sugar. Cut in butter with a fork until mixture resembles coarse crumbs.
Add the almonds and gently stir.
Prepare cake according to package directions except; add the espresso powder to the water before adding to the mix.
Pour batter into prepared pan.
Sprinkle top with ½ cup of the chocolate chips.
Top the chocolate coffee cake with the sugar/almond mixture.
Sprinkle on remaining chocolate chips.
Bake for the allotted time or until toothpick inserted in the middle comes out clean.

Place on wire rack to cool when you remove from the oven.
Cool completely before cutting.

Serves: 18 - 24 Note:
Best stored at room temperature in air tight container.