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

Prepare cake mix as directed, baking in two greased and floured 9 inch pans. Cool and split each layer to make 4 layers. Melt 1 1/2 packages of chocolate over hot water. Cool. Beat in butter; add almonds. Make chocolate curls from remaining chocolate; set aside.

Place 1 cake layer on plate; spread with half the chocolate mixture. Top with second layer and spread with half the Cool Whip. Repeat layers; garnish with chocolate curls. Chill about 1 hour. Refrigerate any leftover cake. Note: Let leftover cake stand at room temperature about 30 minutes before cutting.