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1
*Preheat oven to 350 degrees.
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2
*Grease two 9-inch round baking pans.
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3
*Chop 2 squares of baking chocolate and set aside.
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4
*Beat cake mix, eggs, cream cheese, dry pudding mix, applesauce and water in a large bowl with mixer on low until moist.
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5
*Beat on medium speed for 2 minutes.
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6
*Stir in the 2 squares of baking chocolate that you chopped earlier.
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7
*Spoon into the 2 baking pans.
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8
BAKE for 30-35 minutes
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9
* THIS NEXT STEP IS CRUCIAL!!!!!
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10
* Take the spoon, beaters, bowl and your fingers and make all of the left over chocolate residue disappear into your mouth. WHO CARES ABOUT SALMONELLA!!
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11
*Cool the cake in pans on wire rack for 10 minutes, then gently turn pans over and allow cakes to come out.
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12
*Let them cool completely before next step.
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13
*Take your frozen Cool Whip from the freezer and dump into a microwavable bowl. Break the remaining baking chocolate into pieces and mix in with the Cool Whip.
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14
*Place in microwave for 1- 2 minutes. Feel free to stop intermittently to stir. Keep doing this until chocolate is melted. This should not take more than 3 minutes.
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15
*Let it sit for 1 minute then stir.
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16
*Let it sit for 15 minutes to thicken.
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17
*Place your first cake onto a serving plate and top with about 1/4th of the chocolate mix.
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18
*Place second cake on top of the first and cover top and sides with remaining chocolate mixture.
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19
*Sprinkle with almonds.
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20
* Serve immediately or cover with plastic wrap and refrigerate overnight.
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21
** Cut a slice and heat in microwave for 15 seconds. YUM!!
