1 box (1 lb 2 1/4-oz) devil's food cake mix
2 tbsp all-purpose flour
1 3/4 cups water
3 eggs
1 can (21-oz) cherry pie filling
3/4 tsp almond extract
2 cups frozen whipped topping, thawed
chocolate shavings for garnish, if desired
stemmed maraschino cherries for garnish, if desired
Preheat oven to 350 degrees.
Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray. Line the bottom with waxed paper and spray the paper; set aside.
Prepare the cake mix as directed on the package uning the flour, water, and eggs. Pour mixture into the prepared pan. Bake at 350 degrees for 18 to 20 minutes or until the cake springs back when touched lightly in the center. Remove the cake from the pan and remove the waxed paper. Cool for 15 minutes.
Combine the pie filling and 1/2 tsp of the almond extract in a small bowl; mix well.
Cut the cake in half crosswise to form two 10 x 7-inch layers. Place 1 cake layer on a serving platter or tray. Spread the pie filling mixture over the top of the layer; top filling with the remaining layer.
Stir the remaining 1/4 teaspoon of the almond extract into the whipped topping. Spread the mixture over the top and sides of the cake. Garnish with the chocolate shavings and stemmed cherries, if desired. Serve immediately or refrigerate until serving time.
Store any leftovers in the refrigerator.
1 3/4 cups water
3 eggs
1 can (21-oz) cherry pie filling
3/4 tsp almond extract
2 cups frozen whipped topping, thawed
chocolate shavings for garnish, if desired
stemmed maraschino cherries for garnish, if desired
Preheat oven to 350 degrees.
Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray. Line the bottom with waxed paper and spray the paper; set aside.
Prepare the cake mix as directed on the package uning the flour, water, and eggs. Pour mixture into the prepared pan. Bake at 350 degrees for 18 to 20 minutes or until the cake springs back when touched lightly in the center. Remove the cake from the pan and remove the waxed paper. Cool for 15 minutes.
Combine the pie filling and 1/2 tsp of the almond extract in a small bowl; mix well.
Cut the cake in half crosswise to form two 10 x 7-inch layers. Place 1 cake layer on a serving platter or tray. Spread the pie filling mixture over the top of the layer; top filling with the remaining layer.
Stir the remaining 1/4 teaspoon of the almond extract into the whipped topping. Spread the mixture over the top and sides of the cake. Garnish with the chocolate shavings and stemmed cherries, if desired. Serve immediately or refrigerate until serving time.
Store any leftovers in the refrigerator.
Yield: 12 squares
Pillsbury photo
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