- 2 boxes Duncan Hines® Triple Chocolate Cake Mix
- 2/3 cup water, for filling
- 2 cups water
- 6 large eggs
- 2/3 cup oil
- 1 (21 ounce) can cherry pie filling
- 1/4 teaspoon almond extract
- 1 (8 ounce) container frozen nondairy whipped topping
- 1/4 cup toasted sliced almonds, for garnish
- Preheat oven to 350 degrees F. Grease and flour two 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 one cake layer on serving plate.
- Spread with 1 cup whipped topping, then half the cherry pie filling mixture. Top with second 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.