If you like, use you your favorite cake mix to make two 8 inch fudge layers and freeze one layer for later. 3 tbsp. unsweetened cocoa powder 1 c. all-purpose flour 1 c. sugar 1/2 tsp. baking soda 1/4 tsp. salt 1 slightly beaten egg 1/4 c. buttermilk 1 tsp. vanilla 1 c. whipping cream 3 tbsp. sugar 1 (21 oz.) can strawberry pie filling 1 (21 oz.) can apricot pie filling Sliced almonds 5 bars (1.2 oz. each) Hershey's plain milk chocolate

Grease and lightly flour one 8 x 1 1/2 inch round baking pan. In saucepan combine butter, 1/4 cup water and unsweetened cocoa powder. Bring to boiling, stirring constantly. Remove from heat. In mixing bowl stir together flour, the 1 cup sugar, the baking soda and salt; stir in egg, buttermilk and vanilla. Blend in cocoa mixture. Pour into prepared pan. Bake in 350 degree oven for 40 to 45 minutes; cool 10 minutes. Remove form pan; cool completely on wire rack.

To assemble cake: Beat cream and the 3 tablespoons sugar to soft peaks (tips curl over). On a serving plate frost top and sides of cake with a thin layer of cream. Using decorator tube and tip, pipe remaining cream over top of cake in a lattice design, finishing with a border around top edge.

Spoon some strawberry filling into every other diamond in lattice. Spoon some apricot filling into remaining sections. (Chill remaining pie filling for another use.) Sprinkle almonds atop cake. Break chocolate bars crosswise into thirds, making 15 squares total. Arrange, smooth side out and edges overlapping, around side of cake. Press into cream to secure. Chill until serving time. To use cake, remove chocolate pieces.