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Ingredientes
- 1 pkg. choc. cake mix
- 2 Packages (4 ounce. each) Baker's 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
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 4 servings | |
| Calories 332 | |
| Calories from Fat 323 | 97% |
| Total Fat 36.87g | 46% |
| Saturated Fat 22.04g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 245mg | 10% |
| Potassium 44mg | 1% |
| Total Carbs 1.05g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.21g | 0% |
| Protein 1.37g | 2% |
