1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Prepare, bake and cool cake following package directions for basic recipe.
3. Combine cherry pie filling and almond extract in small bowl. Stir until blended.
4. To assemble, place one cake layer on serving plate. Spread with 1 cup whipped topping, then half the cherry pie filling mixture. Top with 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, if desired.
Tip
To toast almonds, spread in a single layer on baking sheet. Bake at 325°F for 4 to 6 minutes or until fragrant and golden.
Chocolate Cherry Torte
