Black Forest Cake

Cake
1 (18.25-oz.) pkg. Dark Chocolate Cake Mix
1 1/4 cups water
1/3 cup oil
3 eggs

Filling
1 (21-oz.) can cherry pie filling
1/2 teaspoon almond extract

Frosting
2 cups whipping cream
1/2 cup powdered sugar
2 tablespoons brandy
Chocolate curls, if desired

Heat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans. Prepare and bake as directed on package, using water, oil and eggs. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled. In small bowl, combine filling ingredients; mix well.

In medium bowl, beat whipping cream at high speed until slightly thickened. Gradually add powdered sugar, beating until stiff peaks form. Fold in brandy. Place 1 cake layer, top side down, on serving plate; spread 1 cup filling to within 1 inch of edge.

Top with second cake layer, top side up. Frost sides and top with whipped cream. Spoon remaining filling in center of top of cake. Garnish with chocolate curls. Store in refrigerator. Makes 12 servings