1 pkg. angel food cake mix
1/3 c. cocoa
1 1/3 c. water

Preheat oven to 350 degrees. Combine dry cake mix with cocoa. Add water and mix according to package directions. Put cake mixture in large ungreased tube pan and bake according to package directions. Invert pan to cool. Remove from pan. Cut cake into 3 equal layers.

FROSTING:

1 can dark sweet cherries packed in water
1 pkg. instant chocolate pudding with NutraSweet
1 c. skim milk
1 tsp. almond extract

Drain cherry juice. Add 1 cup of milk and extract. Add pudding mix to liquids and mix until frosting consistency. Frost cake layers, put cherry halves in layers. Frost entire cake and put 12 cherries on top. Refrigerate until ready to serve. Cut into 12 servings.