Alternating layers of Duncan Hines Triple Chocolate Cake, juicy cherry filling, and whipped cream are topped with crunch almond slivers.
- 2 boxes Duncan Hines® Triple Chocolate Cake Mix
- 1 can (21 oz.) Cherry Pie Filling
- 1/4 tsp. almond extract
- 1 (8 oz.) container frozen nondairy whipped topping1/4 cup toasted sliced almonds, for garnish
- Preheat oven to 350° 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.
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CHINA51 (1 discussion) on Aug 4, 2012 at 10:06 AM
It was very good and easy to make.. my boys love it .i m looking forward to more good and easy recipes like this...
