Best Ever Chocolate Cake

So, how much of a dork am I when I get recipes sent via email to me from multiple sources??  Don't feel that you have to leave a comment answering the above question.  I think this may be the cake I make for Chris' birthday this year.  Shhhh!  Don't tell him.  He's not a big nut fan so I may skip them but I think he will be happy enough with the chocolate.  Kraft Foods is the source on this recipe

1 pkg. (8 squares) Baker's semi sweet chocolate, divided
1 pkg. chocolate layer cake mix
1 pkg. Jello chocolate instant pudding
4 eggs
1 C. sour cream
1/2 C. oil
1/2 C. water
1 tub (8oz.) Cool Whip (Do not thaw)
2 tbsp. sliced almonds

Heat oven to 350 degrees.

Chop 2 chocolate squares.  Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until well blended.  Stir in chopped chocolate.  Pour into 2 9-inch round pans sprayed with cooking spray.

Bake 30 to 35 minutes or until toothpicks inserted in the cake centers come out clean.  Cool in pans for 10 minutes.  Loosen cakes from sides of pans.  Invert onto wire racks; gently remove pans.  Cool cakes completely.

Microwave Cool Whip and remaining chocolate squares in microwaveable bowl on high 1 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute.  Let stand 15 minutes to thicken.

Stack cake layers on plate, filling and frosting with Cool Whip mixture.  Sprinkle with nuts.  Keep refrigerated.

Another option would be topping the cake with crushed Thin Mint cookies. :)  Check out the photo below.