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

Bake cake in 2 round pans as directed. Cool. Split layers horizontally. Melt 1 3/4 packages chocolate over double boiler. Cool. Beat in the butter. Add almonds. Make chocolate curls from the remaining chocolate.

Spread one cake layer with half of the chocolate mixture. Top the second layer with half of the Cool Whip. Repeat with the remaining two layers. Garnish with chocolate curls. Chill for 1 hour.