1 pkg. Pillsbury Plus Dark Chocolate Cake Mix
1/4 c. finely chopped almonds
1/4 tsp. cinnamon
1/4 tsp. cloves
1 1/4 c. water
1/3 c. oil
3 eggs

TOPPING:

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

Heat oven to 350 degrees F. Grease and flour two 8 or 9 inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour evenly into prepared pans. Bake at 350 degrees F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 15 minutes; then remove. Cool completely.

In chilled bowl, combine all topping ingredients except almonds; beat at highest speed until topping forms stiff peaks. Slice cooled cake into 4 layers; spread 1/4 of topping between each layer and on top. Sprinkle with slivered almonds. Refrigerate at least 2 hours. Store in refrigerator. 16 servings.