Easy Chocolate Torte - cooking recipe

Ingredients

2 layer chocolate cake (9-inch)
2 (4 oz.) pkg. Baker's German's sweet chocolate
3/4 c. butter or margarine, softened
1/2 c. chopped toasted almonds
1 (8 oz.) container Cool Whip, thawed

Preparation

Bake a 2 layer chocolate cake.
Split each layer horizontally when completely cool.
Melt 1 1/2 packages of the chocolate in saucepan over very low heat.
Cool.
Then beat in soft butter. Add almonds to chocolate mixture.
Make curls from remaining 1/2 chocolate bar.
Spread one layer of cake with half of chocolate. Top with 2nd layer of cake.
Spread that layer with whipped topping; top with 3rd layer of cake.
Top with chocolate.
Then 4th cake, top with whipped topping.
Top with chocolate curls. Chill at least 1 hour before serving.