BLACK FOREST BROWNIE TORTE

1 pkg. (19.8 oz.) brownie mix, plus ingredients to prepare cake-like version of mix
1 pkg. (6 oz.) semisweet chocolate chips
1/4 tsp. almond extract
1 can (21 oz.) ComstockŪ or WildernessŪ More Fruit Cherry Filling or Topping, divided
2 cups thawed frozen non-dairy whipped topping, divided
1/4 cup sliced almonds, toasted*

Heat oven to 350 degrees F. Grease and flour two 9-inch cake pans.

Prepare brownie mix according to package 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. Loosen edges, then remove from pans to wire racks 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-inch 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-inch of edge. Decoratively dollop or pipe remaining 1 cup whipped topping around edge of torte. Sprinkle toasted almonds over top. To serve, cut into wedges with large serrated knife.

*To toast almonds, spread almonds in single layer in shallow baking pan. Bake at 325 degrees F for 6-8 minutes or until golden.

Makes 12 servings
Source: Birds Eye Foods