Instructions: Put cake, bottom up, on serving plate.

With a cake tester or fork poke holes in bottom and slowly spoon on liqueur, letting it seep into cake.

Whip cream, cocoa and sugar until soft peaks form; use to frost cake.

Sprinkle with almonds.

Chill 1 to 2 hours.

Just before serving, drizzle sauce over frosting; pass remainder to serve with cake.

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