20 years old!

Courtney said she really didn't want a cake for her 20th birthday. But, seriously, what is a birthday without blowing out candles on a delicious looking dessert?

I decided to make a chocolate almond layer cake of sorts. No icing. It would be too rich. So, I went with low-fat Cool Whip on top. Goodness knows it had to be low-fat since the rest of the cake was high-fat. :)

Let's just say that the layers of melted chocolate harden into a soft shell format; the almonds are crunchy, and it tastes like a gigantic yodel treat. YUMMY!!! And, serving it with milk is a must, of course.

Ingredients

• 1 package (18-1/4 ounces) chocolate cake mix- I used Pillsbury
  
• 12 ounces German sweet chocolate, chopped (I used 3 bars of Baker's brand chocolate)
  
• 3/4 cup butter, cubed
• 1/2 cup chopped almonds, toasted
• 1 carton (8 ounces) frozen whipped topping, thawed (light Cool-Whip)

How-To:

• Prepare and bake cake according to package directions, using two greased and floured 8 inch or 9-inch round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Meanwhile, in a small saucepan, melt chocolate and butter; stir until smooth. Stir in almonds (mixture will be thin); set aside.
• Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with half of the chocolate mixture. It will run over the sides and this is OK! Top with second cake layer; spread with half of the whipped topping. Repeat layers. Chill at least 1 hour before serving. Refrigerate leftovers.
• Serves about 12 people. Garnish with chocolate curls if you want.

HAPPY BIRTHDAY, LITTLE SIS!!