Cherry Almond Torte
1 box white angel food cake mix
1/2 teaspoon almond extract
1 cup Marshmallow Creme
1 (21 ounce) can cherry pie filling
1/4 cup toasted sliced almonds
Prepare cake mix as directed on package except add almond extract with the water. Pour into greased tube pan and bake as directed on package. Remove from pan. Slice cake horizontally to make 2 layers (to slice, mark sides of cake with wooden picks and cut with a long serrated knife).
Place bottom layer of cake on a serving plate. Spoon 2/3 cup of the Marshmallow Creme, by heaping teaspoonsful, on the bottom layer. Spoon 1 cup of the pie filling between spoonfuls of Marshmallow Creme. Sprinkle with half of the almonds. Place other cake layer on top and spoon remaining Marshmallow Creme and pie filling on top of cake, allowing pie filling to drizzle down sides. Sprinkle with remaining almonds.
Makes 12 servings.