1 (2 layer) pkg. chocolate cake mix
2 (4 oz.) pkg. German sweet chocolate
3/4 c. butter, softened
1/2 c. chopped toasted almonds
1 (8 oz.) container Cool Whip

Prepare cake mix as directed on package. Bake in 2 greased and floured 9-inch layer pans. Cool. Split layers horizontally.

Melt 1 1/2 packages of chocolate in saucepan over very low heat. Cool; then beat in butter. Add almonds. Make chocolate curls from remaining chocolate. Spread 1 cake layer with half the chocolate mixture; top with second layer. Spread with half the whipped topping. Repeat layer; garnish with chocolate curls. Chill 1 hour.