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1 Duncan Hines devil's food cake mix
1 greased Duncan Hines tiara desserts pan
3 eggs
1 1/3 c. water
1/2 c. Crisco oil
1/2 tsp. almond extract
1 (8 oz.) container whipped topping
1 can cherry pie filling

CAKE: Grease Duncan Hines tiara pan. You do not need to flour. Add eggs, water and oil to cake mix. Blend on low speed until moistened. Mix at medium speed for 2 minutes. Place 3 cups batter into tiara pan.

NOTE: You should have enough leftover batter to make 9 cupcakes.

Bake at 350 degrees for 21-24 minutes or until toothpick inserted comes out clean. Cool cake on rack 5 to 10 minutes. Remove from pan by inverting cake onto cooking rack. Cool completely and place on a serving platter.

MOUSSE: In medium bowl, fold almond extract into 8 oz. whipped topping. Spread evenly into well of cooled cake. Refrigerate for 1/2 hour.

TOPPING: Spoon cherry pie filling on top of mousse, leave an edge of mousse showing. Refrigerate for 2 hours.

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