1/2 lb. butter
2 c. sugar
4 eggs
2 tsp. vanilla
4 c. flour (unsifted)
4 tsp. baking powder
1 (13 oz.) can evaporated milk
1/2 c. walnuts, chopped
5 or 6 drops green food coloring
1/2 tsp. almond extract (optional)
1 (8 oz.) jar maraschino cherries, drained and chopped coarsely
5 or 6 drops red food coloring
2 oz. unsweetened chocolate, melted

Cream butter and sugar. Add eggs and vanilla; cream again. Add the unsifted flour and baking powder alternately with the evaporated milk.

Divide the mixture evenly into three bowls. Bowl one, add walnuts, green food coloring, and the almond extract. Bowl two, add most cherries and red food coloring. Bowl three, add melted chocolate; mix well.

Pour into a well-greased tube pan or Bundt pan - first the green batter, then the pink and finally the chocolate. Bake in preheated 350 degree oven for 60-75 minutes until cake tests done. Cool and then turn out on cake plate so that green layer is now on top. Drizzle Chocolate Glaze over cake. Decorate top with remaining cherries.

CHOCOLATE GLAZE:

1 c. confectioners sugar
2 oz. unsweetened chocolate, melted
1/2 tsp. vanilla
1 to 2 tbsp. warm water