1 pkg. Duncan Hines chocolate cake mix
1 (3 oz.) pkg. cherry flavored Jello

Preheat oven to 350 degrees. Dissolve Jello in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed on package in a 13 x 9 inch pan. Cool cake 20 to 25 minutes. With cake in pan and still warm poke deep holes in cake about 1 inch apart. Slowly pour Jello over cake. Refrigerate cake.

TOPPING:

1 env. (1 1/2 oz.) whipped topping mix
1 (4 oz.) pkg. chocolate instant pudding
1 1/2 c. cold milk

For topping - blend topping mix, instant pudding mix and cold milk in a chilled deep bowl - beat until stiff - immediately frost cake. If desired - decorate with maraschino cherries.

Note: Cake must be stored in refrigerator and served chilled.