LUSCIOUS LAYERED TORTE

1 package (2-layer size)             3/4c. butter or margarine, softened
  chocolate cake mix                 1/2c.chopped toasted almonds
2 packages (4 0z each)               3-1/2c. cool whip, thawed
  BAKER'S GERMANS sweet
   chocolate

Prepare cake mix as directed on package, baking in two greased and floured 
9-inch layer pans.  Cool and split each layer horizontally to make 4 layers.
  Melt 1-1/2 packages of the chocolate over hot water.  Cool.  Beat in
butter; add almonds.  Make chocolate curls from remaining chocolate; set
aside.  Place 1 cake layer on serving plate; spread with half the chocolate 
mixture.  Top with second layer and spread with half the whipped topping.
Repeat layers; garnish with chocolate curls.  Chill about 1 hour. 
Refrigerate any leftover cake.

NOTE: Let refrigerated leftover cake stand at room temperature about
      30 minutes before cutting.