2 pkg. (4 oz. each) Baker's semi-sweet chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) Jell-O chocolate instant pudding
1 cup sour cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) Cool Whip whipped topping
2 Tbsp. sliced almonds
Prep time: 15 minutes
Total time: 1hr 20 minutes
1.) Heat oven to 350 degrees F
2.) Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil & water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
3.) Bake for 30-35 minutes. Cool in pans for 10 minutes. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
4.) Microwave Cool Whip & remaining chocolate in microwaveable bowl on High for 1-1 1/2 minutes. Let stand for 15 minutes to thicken.
5.) Stack cake layers on plate, filling & frosting with Cool Whip mixture. Sprinkle with almonds.