1 pkg. chocolate cake mix
2 (4 oz.) pkgs. Baker's German sweet chocolate
3/4 c. butter
1/2 c. chopped almonds
1 (8 oz.) Cool Whip, thawed

Prepare cake as directed on package. Bake in 2 well greased and floured 9" layer pans. Cool. Split layers horizontally to make four layers. Melt 1 1/2 packages of chocolate in saucepan over low heat. Cool, then beat in butter and add almonds. Make chocolate curls from remaining chocolate. Spread one cake layer with 1/2 chocolate mixture and top with second layer. Spread 1/2 Cool Whip on top of layer. Repeat layers; garnish with chocolate curls. Chill 1 hour.