2 cups graham cracker crumbs 1 cup finely chopped almonds
1 cup butter/margarine melted 1/2 cup baking cocoa
1/4 cup water 2 eggs
1 Tsp almond extract 1 Tsp baking powder
1 can cherry pie filling, chilled 8 oz frozen whipped topping,
14 oz can sweetened condensed milk thawed
Preheat oven to 350 F degrees.
In large mixing bowl, combine all ingredients except pie filling and whipped topping. Mix well.
Pour into two well-greased, floured 8 inch round cake pans. Bake 20 minutes or until wooden pick inserted near center comes out clean. Cool completely.
Run a knife around each cake pan. Invert one cake on a serving plate top side up. Spread half the pie filling over cake. Remove second layer from the pan and place over the cherry filling.
Spread with remaining cherries to within 1 inch of the edge. Frost side and 1/2 inch rim on top of cake with whipped topping. Cover cake and chill 6 to 8 hours or overnight before serving. Store cake covered in refrigerator.
Presentation:
If desired, garnish with grated chocolate.
