This is a snap and makes a very impressive presentation. Even better, it tastes scrumptious! Very lovely served on a pedestal cake plate.
Chocolate Torte
1 package (2-layer size) chocolate cake mix
2 packages (4 oz each) Baker's German's Sweet Chocolate
¾ cup butter, softened (1½ sticks)
½ cup chopped toasted almonds
1 container (8 oz) Cool Whip****I rarely use Cool Whip. Substitute 1 pint whipping cream whipped
with ¼ to ½ cup granulated sugar.Prepare cake mix as directed on package. Bake in 2 greased and floured 9" layer pans; remove; cool. Split layers horizontally, making 4 layers out of the two.
Melt 1½ packages of the chocolate in saucepan over very low heat. Cool; beat in butter. Add almonds to chocolate mixture. Place one layer of cake on serving plate and spread with half the chocolate mixture; top with second layer, and spread with half the whipped topping/cream. Repeat layers. Garnish with chocolate curls made from remaining ½ bar of German's chocolate. Chill 1 hour.
This is most easily cut for serving using an electric knife, because the chocolate/butter mixture cools to a firm consistency. Next best would be a large knife with a serrated edge.
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