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Heavenly Chocolate Cherry Cake

3/4 cup coarsely chopped slivered almonds - divided use
1 (18.25-ounce) package yellow cake mix with pudding
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
2 large eggs
1/4 cup vegetable oil
2 teaspoons almond extract
1 (21-ounce) can cherry pie filling
1 cup semisweet or milk chocolate chips

 

Powdered sugar for sprinkling (optional)

1. Heat oven to 350°F (175°C). Grease and flour 10-inch Bundt pan. Sprinkle 1/4 cup almonds evenly in bottom of pan; set aside.
2. Combine dry cake mix, cocoa and sugar in large bowl. Add eggs, oil, almond extract and cherry pie filling; beat with electric mixer until well mixed and cherries are chopped.
3. Stir in remaining 1/2 cup almonds and chocolate chips; pour into prepared pan.
4. 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.
5. Sprinkle with powdered sugar, if desired.

Makes 10 to 12 servings.