1 pkg. (2 layer size) chocolate cake mix
2 pkg. (4 oz. ea.) Baker's German 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 chocolate in saucepan over very low heat. Cool then beat in butter. Add almonds. Make chocolate curls from remaining chocolate (easier if chocolate is slightly warmed in hand) use potato peeler. 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.