Instructions: To make chocolate filling:
Combine warm melted chocolate, sour cream and almond extract.

Cool until slightly thickened.

To assemble cake:
Using a serrated knife, cut cake horizontally into 3 layers.

Spread chocolate filling on bottom layer. Top with second layer and spread with fruit spread. Top with third layer. Frost top and sides of cake with whipped topping. Sift cocoa over top and sides of cake.

Refrigerate until ready to serve.

* double the filling and frosting amounts if youre making an angel food cake from a 1-pound mix.

Speed cooking strategy: melt the chocolate and fruit spread in a microwave.

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