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

Prepare cake mix as directed on package. Bake in 2 greased and floured 9 inch layer pans. Cool. Split layers horizontally.

Melt 1 1/2 packages of the chocolate in saucepan over very low heat. Cool; then beat in butter. Add almonds. Make chocolate curls from remaining chocolate.

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