CAKE:

2 (8 or 9-inch) chocolate cake layers

Use from a mix or your own recipe.

FILLING:

Cherry fruit pie filling
1/2 tsp. almond extract

FROSTING:

1 pt. whipping cream
1/2 c. confectioners' sugar
2-3 tbsp. brandy (may be omitted, if desired)

FILLING: Combine pie filling and almond extract. (Be sure all pits are removed from cherries.)

FROSTING: Beat whipping cream at highest speed until slightly thickened. Gradually add confectioners' sugar. Beat until stiff peaks form. Fold in brandy.

ASSEMBLY: Place one cake layer upside down on serving plate. Spread 1 cup filling to within 1 inch of edge. Top with second cake layer. Frost top and sides with sweetened whipped cream. Spoon remaining filling in center of top of cake. Refrigerate. Garnish with chocolate curls. Serves 12.

Adapted from Pillsbury Show-Off Desserts. Almost the same.