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

Prepare cake as directed for 2 layers (9" pans). Cool. Split layers horizontally. Melt 1 1/2 packages of chocolate 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 cake layer and spread with half the Cool Whip. Repeat layers and garnish with chocolate curls. Chill one hour before serving. Store in refrigerator.