Ingredients:
- 3/4 cup coarsely chopped slivered almonds, divided
- 1 package (about 18 oz.) yellow cake mix (with pudding in the mix)
- 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
- 1/4 cup sugar
- 2 eggs
- 1/4 cup vegetable oil
- 2 teaspoons almond extract
- 1 can (21 oz.) cherry pie filling
- 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
Directions:
1. Heat oven to 350°F. Grease and flour 10-inch fluted tube pan.
2. Sprinkle 1/4 cup almonds evenly in bottom of pan. Stir together dry cake mix, cocoa and sugar in large bowl. Add eggs, oil, almond extract and cherry pie filling; beat until well blended and cherries are chopped. Stir in remaining 1/2 cup almonds and chocolate chips; pour into prepared pan.
3. Bake 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan 10 minutes; invert cake onto wire rack. Cool completely. 10 to 12 servings.
