Chocolate Cherry Torte
1 (18.25 ounce) package German Chocolate cake mix
1 can (20 ounces) cherry pie filling
1/4 teaspoon almond extract
1 container (8 ounces) frozen whipped topping (Cool Whip), thawed and divided
1/4 cup toasted sliced almonds, for garnish
To toast almonds: Line a baking sheet with parchment paper. Spread almonds in a single layer on parchment paper. Bake at 325 degrees F for 5 minutes or until fragrant and golden. Let cool.
To make torte: Preheat oven to 350 degrees F. Prepare two 9-inch cake pans by greasing and flouring or spray with cooking spray. Prepare and cool cake according to package directions.
In a small bowl, combine cherry pie filling and almond extract; stir until blended.
Assemble the torte by placing one cake layer on a serving plate. Spread with 1 cup Cool Whip, then half of the cherry pie filling mixture. Top with the second cake layer. Decorate around the outer 1 1/2 inches of the top cake layer edge with Cool Whip. Spread remaining cherry pie filling in center of Cool Whip. Garnish with sliced almonds.