1 pkg. chocolate cake mix
3 oz. pkg. instant chocolate pudding
3/4 c. sour cream
1/2 c. vegetable oil
1/2 c. water
1/2 c. chopped almonds, toasted
1/4 c. mayonnaise
4 eggs
3 tbsp. maraschino cherry juice
1 tsp. almond extract
1 c. chocolate chips

GLAZE:

1 c. powdered sugar, sifted
1-2 tbsp. milk
1 tsp. almond extract

Grease Bundt pan and dust with cocoa. In mixing bowl, blend all ingredients except chocolate chips. Beat 2 minutes at medium speed. Add chips. Pour into Bundt pan and bake at 325 degrees for 50-60 minutes. Cool for 10 minutes and remove from pan.

To prepare glaze: Combine powdered sugar, milk and almond extract. Beat until smooth. Pour glaze over warm cake. Yield 20 servings.