Ingredients
1 package chocolate cake mix (regular size)12 ounces German sweet chocolate, chopped3/4 cup butter, cubed1/2 cup chopped almonds, toasted1 carton (8 ounces) frozen whipped topping, thawedChocolate curls
Preparation
Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile, in a small saucepan, melt chocolate and butter; stir until smooth. Stir in almonds (mixture will be thin); set aside.
Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with half of the chocolate mixture. Top with second cake layer; spread with half of the whipped topping. Repeat layers. Sprinkle with chocolate curls. Chill at least 1 hour before serving. Refrigerate leftovers.
