Pumpkin Almond Chocolate Torte

Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottoms only of 2 (9-inch) round cake pans with shortening.

Make cake mix as directed on box, using water, butter and eggs and stirring in almond extract. Bake as directed. Cool 10 minutes; run knife around edge of pans to loosen. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.

In chilled large bowl, beat whipping cream, powdered sugar, pumpkin pie spice and vanilla with electric mixer on high speed until stiff peaks form. Fold in pumpkin.

Cut each cake horizontally to make 2 layers. Place 1 bottom layer, cut side up, on serving plate; top with one-fourth of the whipped cream mixture. Top with another cake layer, cut side down. Top with one-fourth of whipped cream mixture. Repeat with remaining 2 layers and whipped cream mixture. Sprinkle with almonds. Refrigerate 2 hours. Cover and refrigerate any remaining torte.