Spumoni Cake

• 1 pkg. Duncan Hines yellow cake mix
• 4 eggs
• 3/4 c. salad oil
• 8 oz. sour cream
• 1 small pkg. instant vanilla pudding
• 1/2 c. chopped walnuts
• 2 to 4 drops green food coloring
• 1/2 tsp. almond extract
• 8 oz. drained and chopped maraschino cherries
• 2 to 4 drops red food coloring
• 2 oz. melted unsweetened chocolate

1. Combine first 5 ingredients in large mixing bowl.
2. Beat 2 minutes at medium speed.
3. Divide batter into 3 bowls.
4. Stir walnuts, green food coloring and almond extract to one.
5. Add cherries and red food coloring to another.
6. Stir melted chocolate into remaining portion.
7. Spray 8-inch fluted Bundt pan with Baker's Joy.
8. Layer with green batter first, then pink batter, then chocolate.
9. Do not swirl.
10. Bake in 350u0b0 oven 50 to 60 minutes.
11. Cool; invert cake.
12. Drizzle with chocolate glaze.

eggs, salad oil, sour cream, instant vanilla pudding, walnuts, almond extract, maraschino cherries, drops red food coloring, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=527907 (may not work)