Minutes Prep time: 20
Minutes Total time: 65
Servings: 12
Difficulty: easy
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Signature Triple Chocolate Cake Mix
1 cup water
3 eggs
1/2 cup vegetable oil
1 can (21 oz each) Duncan Hines® Comstock® Original Country Cherry Pie Filling & Topping
1/4 teaspoon almond extract
1 pkg (8 oz each) frozen whipped topping, thawed
sliced almonds, for garnish
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 12 mg | 1% |
| Carbohydrate | 43 g | 14% |
| Cholesterol | 47 mg | 16% |
| Total Fat | 14 g | 22% |
| Iron | 2 mg | 10% |
| Calories | 311 kcal | 16% |
| Sodium | 231 mg | 10% |
| Protein | 4 g | 8% |
| Saturated Fat | 4 g | 20% |
| Sugars | 19 g | 2% |
| Vitamin C | 2 mg | 3% |
Preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray.
Prepare, bake and cool cake according to package directions for 8-inch cakes.
Combine cherry pie filling and almond extract in small bowl. Stir until blended.
To assemble, place 1 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 1½" of cake edge.
Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.
Decadent Chocolate Cherry Torte
