Preheat oven to 325°F. Generously butter (1-1½ tablespoons) a 12-cup Bundt pan (or similar sized pan.)
Cream butter and sugar. Beat in sour cream, eggs and almond extract. Stir together flour, cocoa, baking soda and salt; add dry mix to creamed mixture alternating with the milk. Mix until well blended.
Spread ½ of the batter into prepared Bundt pan, spreading batter slightly up the sides to form a trough. Spoon pie filling on top of the batter; avoid touching the sides and center of pan. Cover filling with remaining batter.
Bake 60 minutes or until cake tests done. Cool in pan 10-15 minutes; turn out onto wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar before serving.
This cake makes about 12-16 servings.