2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 cups white sugar
1/2 teaspoon salt
1 cup water
4 eggs
1/2 cup margarine, softened
1 3/4 cups milk
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
1/2 cup chopped almonds
1/2 cup butter
1/2 cup butter
1 cup confectioners' sugar
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a medium bowl, stir together the flour, cocoa, and sugar. In a separate bowl, stir together 1/2 cup water, egg, and margarine. Stir in milk until all ingredients are thoroughly combined. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Chocolate Filling: In a medium bowl, whisk together 1/2 cup milk, 1/2 cup chocolate chips, and 1/2 cup walnuts. Stir well until smooth. Spread caramel topping over the cake. Spread second caramel over the top, then spread remaining chocolate over the top. Sprinkle top with pressed nuts, then drizzle with milk.