Duncan Hines Black Forest Tiara Cake

Ingredients

• 1 (18.25 ounce) devil's food cake mix*
• 3 eggs
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 1/2 teaspoon almond extract
• 8 ounces whipped cream or whipped topping
• 1 can cherry pie filling

Instructions

1. Heat oven to 350 degrees F. Grease a tiara pan.
2. In a mixing bowl, combine eggs, water, oil and cake mix. Blend on low speed until moistened. Mix at medium speed for 2 minutes.
3. Place 3 cups batter into prepared tiara pan (there will be enough leftover batter to make nine cupcakes).
4. Bake at 350 degrees F for 21-24 minutes, or until a wooden pick inserted comes out clean.
5. Cool on rack for 5-10 minutes.
6. Remove cake from pan by inverting cake onto cooling rack. Cool completely; place on a serving platter.
7. Prepare mousse: In medium bowl, fold almond extract into whipped topping. Spread evenly into well of cooled cake.
8. Refrigerate cake for 30 minutes.
9. Prepare topping: Spoon cherry pie filling on top of mousse. Leave an edge of mousse showing.
10. Refrigerate cake for 2 hours.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.