Ingredients:
* 1 cup (2 sticks) butter or margarine, softened
* 1-3/4 cups sugar
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 4 eggs
* 2 cups all-purpose flour
* 6 tablespoons HERSHEY'S Cocoa
* 1 can (21 oz.) cherry pie filling, divided
* Powdered sugar
* Frozen whipped topping, thawed
Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Beat butter, sugar, vanilla and almond extract in large bowl. Add eggs; beat on medium speed of mixer 2 minutes. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Spread batter into prepared pan. Spoon 12 dollops of pie filling over batter in three rows of four, using about 1 tablespoon per serving.
3. Bake 30 to 35 minutes or until top springs back when cake is touched lightly in center. Cool; sift powdered sugar lightly over top, if desired. Cut into squares; serve with whipped topping and remaining cherry pie filling. 12 servings.
