HEAT oven to 350°F. Lightly grease two 9-inch round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans.

BAKE 30 to 35 min. or until toothpick inserted near centres comes out clean. Cool in pans 10 min. on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack.

PLACE remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH 30 sec. to 2 min. Stir until well blended and shiny. Cool 5 min. Place one cake layer on serving plate; spread one quarter of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds.