World’s Best Chocolate Layer Cake

Prepare cake as directed on package and bake in two greased and floured, 9 inch cake pans. When done remove pans from the oven and set them on a rack. Allow cakes to cool and then invert them out of the pans onto plates and place them in the freezer until ready to slice.

Remove cakes from the freezer. Slice each of the cakes in half horizontally.

Using a vegetable peeler, peel curls off of the Bakers chocolate and set aside. You’ll need about 1/4 cup of chocolate curls.

Melt the remaining chocolate in a saucepan over low heat or in the microwave (if you heat it in the microwave, heat for 30 seconds at a time and stir between additional increments, continuing just until smooth). Allow the chocolate to cool slightly and then mix in the butter and toasted almonds.

Place one layer of cake on a cake pedestal or tray. Spread half of the chocolate mixture over the cake and distribute it evenly across the cake with a spatula. Top with another layer of cake. Spread half of the Cool Whip over the second layer. Repeat with the remaining two pieces of cake layering the first chocolate and the second with Cool Whip. Top with the chocolate curls. Chill at least one hour, or until the chocolate has hardened.