1 pkg. yellow cake mix
4 eggs
3/4 c. cooking oil
8 oz. container sour cream
1 sm. pkg. instant vanilla pudding
1/2 c. walnuts
2-4 drops green coloring
1/2 tsp. almond extract
8 oz. jar maraschino cherries, drained & coarsely chopped
2-4 drops red food coloring
2 oz. unsweetened chocolate, melted

Prepare yellow cake by combining cake mix, eggs, oil, sour cream and dry pudding mix. Beat two minutes at medium speed. Divide batter in three bowls. To one bowl add walnuts, green food coloring and almond extract.

To bowl two, add drained cherries and red food coloring.

To bowl three, add melted chocolate. Mix each well. Pour green batter into well greased tube or bundt pan, then add pink batter, then chocolate. Do not swirl.

Bake in preheated 350 degree oven for 50 to 60 minutes until cake tests done.

Cool, then turn out on cake plate so that green layer is on top.

Serve as is; drizzle with a chocolate glaze over cake; or sprinkle with confectioners' sugar.

CHOCOLATE GLAZE:

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

Combine all ingredients in small bowl, adding water until glaze is thin enough to drizzle.