1 pkg. Pillsbury Plus dark chocolate cake mix
1 1/4 c. water
1/2 c. oil
1 tsp. almond extract
3 eggs
1/2 c. freshly ground or chopped almonds, reserve 1 tsp. for garnish

FROSTING:

1 can Pillsbury ready to spread milk chocolate frosting
8 oz. pkg. cream cheese, softened
8 oz. frozen whipped topping, thawed
1 tsp. almond extract

Heat oven to 350 degrees. Grease and flour two 9 or 8 inch round cake pans. In large bowl, combine all cake ingredients except almonds at low speed until moistened. Beat 2 minutes at high speed. Fold in almonds. Pour batter into prepared pans.

Bake at 350 degrees for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes, remove from pans. Cool completely.

In large bowl, combine chocolate frosting, cream cheese, and almond extract at low speed until smooth and well blended. Fold in whipped topping.

To assemble cake, split the two cakes in half. Place one cake layer on serving plate; spread top with 1/4 of frosting. Repeat with remaining layers. Sprinkle reserved 1 teaspoon almonds over top of cake. Refrigerate until serving time. Store in refrigerator. 16 servings.