1 (18.5 oz.) pkg. German chocolate cake mix
1 c. chilled whipping cream
1/3 c. packed brown sugar
3 tbsp. finely chopped crystallized ginger
1/3 c. diced roasted almonds
Chocolate Glaze (below)
Diced roasted almonds

Heat oven to 350 degrees. Grease generously and flour jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Prepare cake mix as directed on package. Pour batter into pan. Bake until cake springs back when touched lightly in center, 20 to 25 minutes. Cool cake 10 minutes; remove from pan. Cool completely.

Beat whipping cream and brown sugar in chilled small mixer bowl until stiff. Fold in ginger and 1/3 cup almonds. Cut cake crosswise into 3 parts. Fill layers with whipped cream mixture. Spread Chocolate Glaze over top, allowing some to drizzle down sides; sprinkle with additional diced almonds. Refrigerate until serving time. 8 to 10 servings.

CHOCOLATE GLAZE:

1 oz. unsweetened chocolate
1 tbsp. butter
3/4 c. powdered sugar
1 tsp. vanilla
3 to 5 tsp. hot water