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Enjoy this recipe from Christmas Kitchen.
Submitted by: Ann Maddix from Pawtucket, RI
18-1/4 oz. pkg. yellow cake mix
8-oz. container sour cream
3.4-oz. pkg. instant vanilla pudding mix
1/2 c. chopped nuts
2 t. almond extract, divided
6 drops green food coloring
8-oz. jar red maraschino cherries, drained and chopped
6 drops red food coloring
3 T. baking cocoa
Garnish: powdered sugar
Prepare cake mix according to package directions. Stir in sour cream and dry pudding mix; divide batter into 3 bowls. To first bowl, add nuts, one teaspoon almond extract and green coloring. To second bowl, add cherries, remaining extract and red coloring. To third bowl, add cocoa. In same order, without mixing, pour batters into a greased and floured Bundt® pan. Bake at 350 degrees for 50 to 60 minutes. Sprinkle cooled cake with powdered sugar. Serves 10 to 12. | |
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Prepare cake mix according to package directions. Stir in sour cream and dry pudding mix; divide batter into 3 bowls. To first bowl, add nuts, one teaspoon almond extract and green coloring. To second bowl, add cherries, remaining extract and red coloring. To third bowl, add cocoa. In same order, without mixing, pour batters into a greased and floured Bundt® pan. Bake at 350 degrees for 50 to 60 minutes. Sprinkle cooled cake with powdered sugar. Serves 10 to 12. |
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