1 recipe white cake mix, mix as directed on pkg.

Bake in 2 (8 or 9 inch layers). When cooled, split each layer in half, making 4 thin layers.

FILLING:

1/4 c. cold water
1 env. of plain gelatin
1 (8 oz.) jar maraschino cherries
1/2 c. sugar
1/4 tsp. vanilla
1/8 tsp. salt
2 c. whipping cream or Cool Whip
1/2 c. nuts
1/2 tsp. almond extract

Soften gelatin in cold water, heat over hot water until melted. Add chopped cherries and juice, sugar and salt. Chill until slightly thickened. Fold in whipped cream, nuts and flavoring. Spread between and on top the thin cake layers. Do not spread on sides of cake. Chill. Keep in refrigerator or cool place. Freezes well.