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CHERRY POKE CAKE 
1 white cake mix
1/2 tsp. almond flavoring
2 tsp. cherry Jello
2 c. boiling water
1/2 c. cold water
1 Cool Whip

Prepare cake mix as directed, adding extract to batter. Bake in two 9 inch layers. Cool in pan 15 minutes. Remove from pan and put on waxed paper.

Dissolve 1 package Jello in 1 cup boiling water and add cold water. Poke holes in 1/2 inch intervals in warm cake. Carefully spoon over cake. Chill 3-4 hours. Dissolve remaining Jello in remaining hot water. Chill until slightly thickened. Blend in Cool Whip. Fill and frost cake. Garnish with sliced almonds and maraschino cherries. Or can use yellow cake mix with strawberry Jello.

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