1 1/2 cups all purpose flour
1 1/4 cups brown sugar, packed
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1 egg
1 envelope no-melt unsweetened chocolate
3/4 cup hot water

Preheat oven to 350°F.

Combine all ingredients and beat at medium speed of an electric mixer for 2 minutes.

Grease and dust with flour (or cocoa) a 13x9 inch pan.

Bake for 25 to 30 minutes, or until the cake springs back when touched lightly in the center. Remove from oven and allow to cool for 10 minutes before removing from pan.

Allow cake to cool completely on a wire rack. Using a serrated knife of cake cutter, slice in half vertically to make two 6 1/2 X 9 inch layers. Next, cut in half horizontally to make a total of 4 thin layers.

Fill and frost (do not frost sides). Garnish with chocolate curls and almond slices. Refrigerate or freeze.

Chocolate Cream Combine in mixing bowl 1 pint (2 cups) whipping ceam and 1 package chocolate fudge pudding and pie filling mix. Beat until thick.