Ingredients
- 1 pkg. choc. cake mix
- 2 Packages (4 ounce. each) Bakers German chocolate", "3/4 c. butter or possibly marg., softened", "1/2 c. minced, toasted almonds", "1 container (8 ounce. or possibly larger) Cold Whip, thawed
Instructions
- Prepare cake mix as directed on package.
- Bake in 2, greased and floured 9 inch layer pans.
- Cold.
- Split layers horizontally.
- Heat 1 1/2 pkgs.
- chocolate in saucepan over very low heat.
- Cold, then beat in butter.
- Add in 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 mix.
- Top with second layer and spread with 1/2 whipped topping.
- Repeat layers.
- Garnish with chocolate curls.
- Refrigerateat least 1 hour.
- Chocolate between layers will harden to candy bar consistency.
- Cut cake using serrated knife.
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