1 pkg (19.8 oz.) brownie mix, plus ingredients to prepare cake-like version of mix
1 pkg (6 oz.) semi-sweet chocolate chips
1/4 teaspoon almond extract
1 can (21 oz.) cherry pie filling, divided
2 cups non-dairy whipped topping, thawed and divided
1/2 cup slice almonds, toasted
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Let's Make It
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Prepare brownie mix according to package directions for cake-like version. Stir chocolate chips into batter. Divide batter evenly between prepared pans.
Bake 18-20 min. or until toothpick inserted in center comes out clean. Cool 10 min. in pans. Loosen edges; remove from pans to wire racks. Cool completely.
Stir almond extract into cherry filling. Place one brownie layer on serving plate. Top with 1 1/2 cups whipped topping, spreading within 1/2 inch of edge. Spread 1 cup cherry filling evenly over whipped topping. Top with second brownie layer.** Spread remaining cherry filling over top within 1/2 inch of edge. Decoratively dollop remaining whipped topping around edge of torte. Sprinkle toasted almonds over top. To serve, cut into wedges.