1 (2 layer size) pkg. chocolate cake mix
1 (4 serving size) pkg. chocolate instant jello pudding mix
4 eggs
1 cup dairy sour cream
1/2 cup vegetable oil
1/2 cup water
2 (1 oz. ea.) squares semi-sweet baking chocolate

Preheat oven to 350°F. Grease two 9-inch round cake pans.

Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in a large bowl with electric mixer on low speed until moistened, scraping the bowl frequently. Then on a medium speed, beat for 2 minutes or until blended well. Chop 2 squares of chocolate. Spoon into prepared pan.

Bake at 350°F for 30 to 35 minutes or until toothpick comes out clean. Let the pans cool for about 10 minutes on a wire rack. Ice if desired.

CHOCOLATE ICING:

6 (1 oz. ea.) squares semi-sweet baking chocolate
1 tub Cool Whip, thawed
2 tbsp. sliced almonds

Place 6 squares of chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH for 1 1/2 to 2 minutes. Stir well until shiny. Let cool for 5 minutes.

Place 1 cake on the serving plate, top with the spread. then place the 2nd on top of that one and repeat the process. Then garnish with sliced almonds.

Makes 18 servings (1 slice each).

Cooks Note: Don't feel like making the icing? Just use store bought prepared icing!

Submitted by: Greengrl