1 package DUNCAN HINES moist deluxe devil's food cake mix
1 can (21 oz) cherry pie filling
1/4 tsp almond extract
1 container (8 oz) frozen whipped topping, thawed and divided
1/4 cup toasted silced almonds, for garnish
Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.
Prepare, bake, and cool cake following package directions for basic recipe. Combine cherry pie filling and almond extract in small bowl. Stir until blended. To assemble, place one cake layer on serving plate. Spread w/ 1 cup whipped topping, then half the cherry pie filling mixture. Top w/ second cake layer. Spread remaining pie filling to within 1 1/2 inches of cake edge. Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.
(To toast almonds, spread in a single layer on baking sheet. Bake at 325 degrees for 4 to 6 minutes or until fragrant and golden)
Makes about 12 to 16 servings