1 pkg. choc. cake mix
2 pkgs. (4 oz. each) Baker's German chocolate
3/4 c. butter or marg., softened
1/2 c. chopped, toasted almonds
1 container (8 oz. or larger) 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 chocolate in saucepan over very low heat. Cool, then beat in butter. Add almonds.

Make chocolate curls from remaining chocolate (by holding chocolate bar, wrapped in paper towel, between hands, makes curls with potato peeler). Spread one cake layer with 1/2 chocolate mixture. Top with second layer and spread with 1/2 whipped topping. Repeat layers. Garnish with chocolate curls. Chill at least 1 hour. Chocolate between layers will harden to candy bar consistency. Cut cake using serrated knife.