Ingredients:
1 box devil’s food cake mix, with pudding
2 tablespoons all-purpose flour
1 3/4 cups water
3 eggs
1 (21 ounce) cans cherry pie filling
3/4 teaspoon almond extract
1 (8 ounce) containers Cool Whip
Directions:
Heat oven to 350 degrees.
Spray a 15x10x1 inch pan with nonstick spray.
Line bottom of pan with waxed paper and spray it also.
Prepare cake mix as directed on package using the flour, water and egg.
Pour into prepared paper lined pan.
Bake at 350 degrees for 18-20 minutes or until completely done.
Invert cake onto wire rack and remove pan and paper.
Cool completely.
In small bowl combine cherry pie filling and 1/2 tsp of almond extract.
Cut cake in half crosswise to make two 10×7 inch layers.
Place one layer on serving platter.
Spread pie filling mixture over top.
Top with remaining cake layer.
Stir remaining 1/4 tsp almond extract into whipped topping.
Spread topping mixture over top and sides of cake.
Serve immediately or refrigerate until serving time.
Garnish with candied or maraschino cherries and chocolate curls.
Servings: 12
Time preparation: 25 min.
Time total: 45 min.