4 sq. Bakers unsweetened chocolate
1/2 c. hot water
1/2 c. sugar
1 2/3 c. all-purpose flour
1 1/4 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
3 eggs
3/4 c. milk
1 tsp. vanilla
Chocolate Filling (see recipe below)

Melt chocolate with water over very low heat, stirring until smooth. Add 1/2 cup sugar; cook and stir 2 minutes. Cool.

Mix flour with 1 1/4 cups sugar, baking soda and salt. Beat butter in large bowl, beat in flour and chocolate mixtures, eggs, milk and vanilla until blended. Beat at medium speed of electric mixer for 3 minutes. Pour into two greased and floured 9 inch layer pans.

Bake at 350 degrees for 35 minutes or until cakes spring back when lightly pressed. Cool in pans 10 minutes. Remove, cool on racks.

Split making 4 layers. Place one layer on plate, spread 1 cup of chocolate filling over cake. Repeat layer. (If filling thickens, add about 1 tsp. of milk.) Chill about 1 hour. Garnish with 1 1/4 cups Cool Whip and chocolate curls. Store in refrigerator. Makes about 12 servings.

CHOCOLATE FILLING:

4 sq. semi-sweet chocolate
1/4 c. butter
2 tbsp. water

Melt over low heat stirring until smooth. Cool about 10 minutes. Add 3/4 cup chopped toasted almonds. Fold into 4 cups thawed Cool Whip.