Ingredients:
1 (18 ounce) packages dark chocolate cake mix, Pillsbury Plus
1 1/4 cups water
1/3 cup oil
3 eggs
2 cups whipping cream
1/2 cup powdered sugar
3 tablespoons brandy
1 (21 ounce) cans cherry pie filling
1/2 teaspoon almond extract
2 tablespoons slivered almonds
Directions:
Heat oven to 350 F. Grease and flour 2 9-inch round cake pans.
In large bowl, combine all cake ingredients at low speed until moistened. Beat 2 minutes at highest speed. Pour into prepared pans.
Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes. Invert onto cooling racks to cool completely.
In medium bowl, beat whipping cream at highest speed until slightly thickened. Add powdered sugar gradually; continue beating until stiff peaks form. Fold in brandy.
In small bowl, combine cherry filling and almond extract. Place second layer on top of filling. Frost top and sides with whipped cream. Spoon filling on top. Garnish with almonds. Chill.
Servings: 12
Time preparation: 20 min.
Time total: 70 min.