2 baked 9 inch chocolate cake layers, cooled
3 env. Dream Whip whipped topping mix
1 1/2 c. cold milk
3 tbsp. sugar
3 tsp. brandy extract
1 tsp. almond extract
1 (21 oz.) can cherry pie filling

(Or use 1/4 cup cherry-flavor brandy and 1/2 teaspoon vanilla).

Split cake layers, making 4 thin layers. To split layers, run a piece of thread around the side of the cake meeting the two ends in front and pull the thread through the cake.

Combine whipped topping mix, milk, sugar, and extracts in mixer bowl; whip as directed on package.

Place one cake layer on serving plate; spread with 1 cup of the topping mixture and top with second cake layer. Spread with 1 cup of the cherry pie filling; top with third cake layer. Spread with 1 cup of the topping mixture; top with fourth layer.

Spread sides with 2 cups of the topping mixture. Spread a 1-inch border around top of cake with remaining topping mixture; fill center top with remaining cherry pie filling. Chill at least 1 hour. Store torte in refrigerator. Makes 8 to 10 servings.