1 box (19.8-oz) brownie mix and ingredients to prepare it in the cake-like version
1 pkg (6-oz) semisweet chocolate chips
1/4 tsp almond extract
1 can (21-oz) cherry pie filling, divided
2 cups whipped cream
1/4 cup sliced, toasted almonds
Preheat oven to 350 degrees.
Grease and flour two 9-inch round cake pans; set aside.
Prepare the brownie mix as directed on the box for the cake-type version. Stir the chocolate chips into the batter. Pour the batter evenly into the two prepared cake pans. Bake at 350 degrees for 18 to 20 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 10 minutes in the pans. Loosen the edges with a thin knife and remove from the pans to a wire rack to cool completely.
Stir the almond extract into the cherry pie filling.
To assemble: Place one of the brownie cakes on serving plate. Top with 1 1/2 cups of the whipped cream, spreading to within a half inch of the edge. Spread 1 cup of the pie filling evenly over the whipped cream. Top with the second brownie cake layer. Spread the remaining cherry pie filling over the top of second layer coming to within 1/2-inch of the edge. Decoratively pipe or dollop the remaining whipped cream around the top edges. Sprinkle the toasted almonds over the top. Cut into wedges to serve.
Yield: 12 servings.