cherry pie filling
sugar/ divided 1/2 & 1/4 cups
all purpose flour
cool whip topping
bag sliced almonds
1Stir almond extract into pie filling. Chill. Line a 15x10 sheet pan with wax paper and spray with cooking spray. Preheat oven to 375 degrees.
2Beat egg yolks and vanilla 2 min on high speed. Gradually add 1/2 c. sugar continue beating 2 min. Combine flour, cocoa, 1/4 c. sugar, baking soda and salt. Add to egg yolk alternately with water on low speed. Beat egg whites with 1 tbsp. sugar until stiff peaks form. gently fold in chocolate mix. Spread evenly in prepared pan and bake for 14 to 16 min or until top springs back. Cool cake
3Cut cake into 4 equal pieces. layer, cake, whipped cream, cake, ring edge with whip topping on second layer then fill the center with 1/2 cherry pie filling, cake, whip topping, cake, pipe the edge of the top cake and fill with remaining pie filling. Spread remaining topping on the sides and press almonds into the sides. Chill and slice.
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