Cherry Chocolate Cake

By carvalhohm2

Ingredients

• 1 (18.25 oz.) pkg. red velvet cake mix (plus ingredients to make the cake)
• 1 (21 oz.) can cherry pie filling
• 1/4 tsp. almond extract
• 1 (8 oz.) container Cool Whip, thawed

Details

Servings 8
Adapted from margaretsmorsels.blogspot.com

Preparation

Step 1

Prepare, bake and cool cake as directed on the package for two 8 or 9-inch pans.

Combine cherry pie filling and almond extract in a small bowl; stir.

Place bottom cake layer on a serving plate.

Combine 1 cup Cool Whip with 1/2 of the pie filling mixture; stir and spread on bottom layer. Place top cake layer on filling.

Use remaining portion of pie filling on top layer to within 1 1/2-inches of edge. Cover and refrigerate until serving time.

If desired, decorate the edges with Cool Whip before serving. Refrigerate leftovers.