Chocolate Cream Cake

• 3 (16 ounce) cans vanilla frosting
• 1 teaspoon almond extract (optional)
• 3 (1 lb) boxes Suzy Qs chocolate cake and cream filling snacks

1. Place snack cakes vertically along inside of 8 inch springform pan.
2. Using butter knife spread frosting over inside of cakes lined up to cover them.
3. Spread one long edge of one of the remaining snack cakes with some of remaining frosting.
4. Place inside first snack cake ring, pressing to adhere.
5. Repeat with remaining frosting and snack cakes to fill pan, placing long frosted edges next to long unfrosted edges.
6. Spread top of cake with 1 cup frosting.
7. Refrigerate until set, at least 2 hours.
8. Remove side of pan.
9. Spread top and side of cake with thin layer of frosting.
10. Refrigerate 30 minutes.
11. Spread cake with remaining frosting.
12. Refrigerate until set, at least 8 hours or overnight.
13. If desired, garnish with chocolate curls.

vanilla frosting, almond, chocolate cake

Taken from www.food.com/recipe/chocolate-cream-cake-154305 (may not work)