To toast almonds, spread in a single layer on baking sheet. Bake at 325° 4-6 minutes or until fragrant and golden.
| 1 package devil's food cake mix + ingredients to prepare |
| 1 (21-ounce) can cherry pie filling |
| 1/4 teaspoon almond extract |
| 1 (8-ounce) container cool whip, divided |
| 1/4 cup toasted sliced almonds for garnish |
Preheat oven to 350°. Grease and flour 2 (9 inch) round cake pans.
Prepare, bake, and cool cake according to package directions. Combine cherry pie filling and almond extract in small bowl. Stir until blended.
To assemble, Place 1 cake layer on serving plate. Spread with 1 cup cool whip, then half the cherry pie filling. Top with second cake layer. Spread remaining pie filling to within 1½ inches of cake edge. Decorate cake edge with remaining cool whip. Garnish with toasted almond slices.
