Red Velvet Cherry Torte

• 1 package Duncan Hines Red Velvet Premium Cake Mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (21 ounce) can cherry pie filling
• 1/4 teaspoon almond extract
• 1 (8 ounce) container non-dairy frozen whipped topping, thawed
• 1/4 cup toasted sliced almonds

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour two 9-inch round cake pans.
3. Prepare, bake and cool cake according to package directions.
4. Combine cherry pie filling and almond extract in small bowl; stir.
5. To assemble, place on cake layer on heat resistant serving plate.
6. Spread with one cup whipped topping, then half of the pie filling mixture.
7. Top with second cake layer.
8. Spread remaining pie filling mixture to within 1 1/2 inches of cake edge.
9. Decorate cake edge with remaining whipped topping.
10. Garnish with sliced almonds.

red, water, vegetable oil, eggs, cherry pie filling, almond extract, almonds

Taken from allrecipes.com/recipe/red-velvet-cherry-torte/ (may not work)