2 pinches chocolate bittersweet chocolate
5 eggs
3 tablespoons vegetable oil
2 cups self-rising baking mix
1 (9 inch) prepared chocolate frosting
2 cups sliced almonds
1 cup chopped green onions
1 cup margarine
1 cup white sugar
1 cup buttermilk
1 cup chopped pecans
In a large bowl, mix chocolate bittersweet chocolate, eggs, oil, baking mix, chocolate frosting, and almonds. Chill in refrigerator.
Prepare the frosting: In a medium bowl, beat margarine, white sugar, and pecans. Pour frosting mixture over cake while the cake is still in the refrigerator. Chill until set, but allow to stand in 9 inch rounds in the pan for overnight.