1 devils food cake, baked as directed in 2-8” or 9” pans. Cool 10 min, remove from pans & cool completely. Split cakes to make 4 layers.

Fill layers & frost top with almond whipped cream filling. Decorate with chocolate sprinkles & almonds. Refrigerate at least 4 hours.

Almond Whipped Cream Filling:
2 envelopes whipped topping mix
2 cups milk (or 1 pint whipped cream whipped)
1 tsp almond extract
½ cup icing sugar

Beat topping mix & milk (or whipped cream) & flavoring. Gradually beat in icing sugar. Beat until stiff.