1 c. butter, softened
1 3/4 c. sugar
1/2 tsp. vanilla
1/4 tsp. almond extract
4 eggs
2 c. unsifted all-purpose flour
6 tbsp. unsweetened cocoa
1 c. (21 0z.) tart cherry pie filling

Cream butter, sugar, vanilla and almond extract in large mixer bowl. Add eggs; beat at medium speed about 2 minutes. Combine flour and cocoa; gradually add to creamed mixture until blended. Spread batter in greased 9x13 pan.

Spoon cherry pie filling in dollops over batter in 3 rows of 4, using a tablespoon per serving. Bake at 350 degrees about 30-35 minutes or until top springs back when cake is touched. Cool. Sprinkle with powdered sugar and serve with whipped cream. 12 servings.