1 pkg. Pillsbury Plus dark chocolate cake mix
1/4 c. finely chopped almonds
1/4 tsp. cloves
1/3 c. oil
1/4 tsp. cinnamon
1 1/4 c. water
3 eggs

Mix as cake mix. Bake at 350 degrees for 25 to 35 minutes in greased and floured pans.

CHOCOLATE FROSTING:

1 pt. whip cream
1/2 tsp. cocoa
1/4 c. slivered almonds
1 c. powdered sugar
1/4 tsp. almond extract

In chilled bowl, combine all topping ingredients, except almonds. Beat at highest speed until stiff peaks. Slice cooled cake into 4 layers. Spread 1/4 topping on each. Sprinkle with almonds. Refrigerate at least 2 hours. Store in refrigerator.