1. Cut six 3-inch rounds from wax paper; shape each into a cone; fasten with cellophane tape.
2. Melt chocolate pieces in the top of a double boiler over simmering water; cool, then spread thinly inside' paper cones to cover completely. Stand each upright in a small bottle; chill.
3. Prepare cake mix with eggs and water, following label directions. Divide batter between two greased 9-inch layer cake pans.
4. Bake in moderate oven (350°) 30 minutes; or until layers spring back when lightly touched with fingertip. Cool in pans on wire racks 10 minutes; loosen around edges with inarrow spatula; cool completely on racks.
5. While cakes bake, spread almonds in a shallow pan; heat in same oven 10 minutes, or until lightly toasted.
6. Prepare fudge frosting mix, with 1/4 cup of butter or margarine and warm water, following label directions.
7. Dissolve instant coffee in 1/4 cup warm water in a medium-sile bowl;
add vanilla frosting mix