2 cups whentered chocolate curls
1 cup semisweet chocolate chips
3 eggs
2 cups mini semisweet chocolate pieces, garnish
1 (8 ounce) package frozen whipped topping, thawed
Melt chocolate chips in the top of double boiler over simmering water; stir occasionally, until smooth. Remove from heat and beat eggs well. Sift together the flour, saltine, and almonds; set aside.
Break the cake in half and sprinkle about 1 teaspoon of the dry ingredients evenly into the bottom of the lined pan. Spread about 1/3 of the batter over the top of the layers. Freeze until ready to use. The other 1/3 of the cake mixture will keep in the refrigerator for a while.
Spread whipped topping over the cake and arrange in the bottom of the freezer container.