Black Forest Cake With Chocolate-Almond Mousse Frosting

• 1 (18 1/4 ounce) package devil's food cake mix (Duncan Hines Moist Deluxe preferred)
• 3 eggs (or as called for by your cake mix)
• 13 cup oil (or as called for by your cake mix)
• 1 13 cups water (or as called for by your cake mix)
• 1 teaspoon almond extract
• 12 cup semi-sweet chocolate bit
• 1 (20 -21 ounce) cancomstock brand cherry pie filling
• 14 cup light corn syrup
• 14 teaspoon almond extract
• 14 teaspoon rum extract
• 14 teaspoon angostura brand bitters
• 1 pint cold heavy whipping cream
• 1 (12 ounce) bagghirardelli classic chocolate chips
• 1 tablespoon powdered sugar
• 14 teaspoon almond extract
• 14 teaspoon instant coffee
• 1 pinch salt
• 1 ounce semisweet chocolate shavings
• pitted maraschino cherries (optional) or sour cherry (optional)
• 14 cup sliced almonds (optional)

1. MIX cake according to package directions (two or three layers may be used); BLEND in 1 teaspoon almond extract; FOLD in 1/2 cup semi-sweet chocolate bits or chips; BAKE cake according to package directions.
2. COOL cakes completely in pans on wire rack.
3. COMBINE 20-21 oz cherry pie filling, 1/4 cup light corn syrup, 1/4 teaspoon almond extract, 1/4 teaspoon rum extract, and 1/4 teaspoon Angostura bitters.
4. WARM mixture in a medium saucepan over medium heat until it gently bubbles and thickens, stirring occasionally (about 7 minutes); ALLOW mixture to cool (If you are making a three-layer cake, this recipe for the filling should be doubled).
5. TURN one cake onto cake plate, flat-side up; SPREAD cherry mixture evenly; TURN other cake round carefully onto plate or hand; PLACE flat suface over cherry filling; REPEAT, if a third layer is used.
6. MELT 12 ounces chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL.
7. BEAT remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); ADD 1 tablespoon powdered sugar, 1/4 teaspoon almond extract, and chocolate chip/whipping cream mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight).
8. FROST completely cooled cake layers one at a time, decorating outermost surface in swirls with a spoon.
9. GARNISH with 1 oz semisweet chocolate shavings (create shavings or curls using a swivel vegetable peeler or a cheese grater with a semisweet chocolate bar; pitted maraschino or sour cherries and/or sliced almonds may be added as additional garnish, if desired).
10. SLICE, serve and enjoy!

cake, eggs, oil, water, almond, semisweet chocolate bit, cherry pie filling, light corn syrup, almond, rum, bitters, cold heavy whipping cream, bagghirardelli classic chocolate chips, powdered sugar, almond, coffee, salt, chocolate shavings, maraschino cherries, almonds

Taken from www.food.com/recipe/black-forest-cake-with-chocolate-almond-mousse-frosting-368768 (may not work)