1/2 c. butter, softened
1 c. sugar
3 eggs
1 tsp. vanilla
1 c. all-purpose flour
1/2 c. unsweetened cocoa
1/2 tsp. baking soda
1 can cherry pie filling
1/3 c. slivered almonds
1/2 tsp. almond extract (optional)
Whipped cream or vanilla ice cream (optional)

Heat oven to 350 degrees. Lightly grease a 9x13 inch baking pan. In large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat thoroughly. Stir together flour, cocoa and baking soda; add to butter mixture, beating thoroughly. Spread batter into pan.

Stir together cherry pie filling, almonds and almond extract, if desired. Spread cherry mixture over chocolate batter. Bake 45-50 minutes or until center of cake is firm. Serve warm or cool with whipped cream or ice cream, if desired. Yields: 12-15 servings.