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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Danielle Johns
  • 1â�„2 cup sliced almonds
  • 1 package dark chocolate fudge cake mix plus ingredients it calls for
  • 21 oz. can cherry pie filling
  • 1â�„2 tsp. almond extract
  • 1 container frozen whipped topping, thawed
Spread almonds in a single layer on a baking sheet. Bake at 325 degrees for four to five minutes.
When almonds are out of the oven, increase oven temperature to 350 degrees. Grease and flower two 9 inch round cake pans.
Prepare, bake and cool cake following basic box instructions.
Combine cherry pie filling and almond extract in a bowl. Stir until blended.
To assemble, place one cake layer on a serving plate. Spread on cup of whipped topping and half of the cherry pie filling mixture on the top. Then top with the second cake layer. Spread remaining pie filling to about 11�2 inches of cake edge. Decorate the edge with remaining whipped topping and sliced almonds.

(This recipe was contributed as part of a "Cook of the Week" feature.)

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