Hi Nancy;

This recipe uses a brownie mix, but you could make scratch brownies if you're so inclined. It's such an elegant dessert and looks so pretty with the brownie mix that I would not go to the trouble of making scratch.

Black Forest Brownie Torte

1 pkg brownie mix
1 pkg semisweet chocolate chips
1/4 tsp almond extract
1 21 oz can Comstock More Fruit Cherry Fruit Filling
2 cups thawed frozen non-dairy whipped cream
1/4 cup sliced almonds, toasted

Heat oven to 350. Grease and flour two 9" round cake pans. Prepare brownie mix according to pkg. directions using specified amounts of eggs, oil, and water for cake-like version. Stir chocolate chips into batter. Divide batter evenly between prepared pans. Bake 18-20 minutes or until toothpick inserted into centers comes out with moist crumbs. Do not over bake. Cool 10 minutes in pans. Remove from pans to cool completely. Stir almond extract into cherry filling. Place one brownie layer on serving plate. Top with 1-1/2 cups whipped topping, spreading topping to within 1/2" of edge. Spread 1 cup cherry filling evenly over whipped topping. Top with second brownie layer. (Torte may be assembled to this point, covered and refrigerated up to 6 hours ahead of time. Remove from refrigerator 30 minutes before finishing and serving.) Spread remaining cherry filling over top to within 1/2" of edge. Dollop or pipe remaining whipped topping around edge of torte. Sprinkle toasted almonds over top. Serves 12.