1 package brownie mix
6 ounces semisweet chocolate chips
1/4 teaspoon almond extract
21 ounces comstock cherry pie filling
2 cups nondairy whipped topping; thawed & divided
1/2 cup almonds — toasted and slivered
Preheat oven to 350 F. Grease and flour two 9′ 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 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes 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 with 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 within 1/2′ of edge.
Decoratively dollop remaining whipped topping around edge of torte. Sprinkle toasted almonds over top. To serve, cut into wedges.