Chocolate-Cherry Almond Torte

Cake:
1 package Devil's Food cake mix
1/2 cup drained chopped maraschino cherries
Almond Cream Filling (below)
Maraschino cherries drained
Sliced almonds

Almond Cream Filling:
1 tub vanilla frosting
1/4 cup cold milk
1 teaspoon almond extract
1/2 package whipped topping mix (1 envelope) (2.8-ounce size)

Heat oven to 350 degrees F . Grease and flour 2 round pans, 8 or 9 x l 1/2 inches ); lightly flour.

Prepare cake mix as directed on the box --except decrease water to 1 1/4 cups. Stir 1/2 cup cherries into batter. Pour batter into pans. Bake as directed. Cool 10 minutes. Remove from pans; cool cake completely on wire rack.

Split cake to make, 4 layers. (To split, mark side of cake with toothpicks and cut with long, thin knife.) Spread about 3/4 cup of the Almond Cream Filling between each layer to within 1/4 inch of edge. Spread remaining filling over top.

Garnish top of torte with cherries and almonds. Refrigerate any remaining torte.

Almond Cream Filling:
Beat all ingredients on low speed, scraping bowl constantly, 30seconds or until blended. Beat on high speed, scraping bowl occasionally, about 1 minute or until smooth and thick.