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

Prepare cake mix as directed and bake in 2 greased and floured 9-inch layer pans. Melt 1 1/2 packages chocolate in saucepan over very low heat. Cool; then beat in butter. Add almonds. Make chocolate curls from remaining chocolate. After cakes cool, split horizontally.

Spread 1 cake layer with half the chocolate mixture, top with half the whipped topping. Repeat layers; garnish with chocolate curls. Chill 1 hour.