Mix Filling ingredients in a small bowl until blended.
Using a serrated knife, cut cake horizontally in 3 equal layers.
Spread filling evenly between layers.
Put cherries and sugar in a food processor and pulse until cherries are finely chopped. Serve with cake. Sprinkle with almonds and garnish with mint.
The sauce is great over ice cream, too. The cake can be filled and the sauce made up to 1 day ahead. Cover cake and sauce with plastic wrap and refrigerate.
calories 249 fat 11g saturated fat 0 cholesterol 104mg sodium 208mg carbohydrate 32g fiber 0
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Campbell's
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