BLACK FOREST CAKE

By gaster16

Ingredients

• 1/2 cup butter or margarine, softened
• 1-1/4 cups sugar
• 2 eggs
• 2 cups sifted cake flour
• 1/3 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1 teaspoon almond extract
• 3 (3 oz. packages) cream cheese softened
• 2 cups sifted powdered sugar
• 2 (12 oz.) cartons frozen whipped topping thawed
• 2 cups canned cherry pie filling
• Toasted sliced almonds

Preparation

Step 1

Cream butter, gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Pour batter into 2 greased and floured 8" round cake pans. Bake at 350 degrees for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove layers from pans, and let cool completely. Split layers horizontally, set aside.

Combine cream cheese and powdered sugar, beat until smooth. Fold in whipped topping. Place bottom half of one cake layer on cake plate, spread with about 1 cup cream cheese mixture. Place top half of layer over mixture, spread with half the pie filling. Place bottom half of second cake layer over pie filling, spread with about 1 cup cream cheese mixture. Place remaining top half of second layer over mixture. Pipe sides with remaining cream cheese mixture using a decorating bag fitted with large metal #5, pipe a border of cream cheese mixture at top of cake. Fill center with remaining pie filling, garnish with almonds.