Cherry Almond Cake
  • Cooking Time: 30
  • Servings: Makes 16
  • 1 pkg.(18.25oz.) white cake mix (21oz.) cherry pie filling 3 eggs 2 cans (16oz.each) classic vanilla frosting 1/4 tsp. almond extract ( if desired you can garnish with sliced toasted almonds & maraschino cherries)
  1. Preheat oven to 350F Grease 2 (9") round cake pans. On med. speed, beat cake mix, 1/2 can cherry pie filling & eggs until blended; beat 2 min. Add remaining 1/2 can pie filling ; beat 1 min. Divide between pans. Bake 30 min. or till toothpick inserted comes out clean. Cool 5 min. on rack. Remove from pans; cool completely. In bowl, stir together frosting & almond extract. Place one cake layer on plate; spread with 1 cup frosting. Top with remaining layer. Spread remaining frosting over top & sides of cake.
I found it in Aug. 25 2008 Woman's World magazine and it's delicious.