FlUtEd ChOcOlAtE-MaRaChInO CaKe

Ingredients:

• 2/3 cup butter or margarine, softened
• 1-3/4 cups sugar
• 2 eggs
• 1-1/4 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S SPECIAL DARK Cocoa
• 1-1/2 teaspoons baking soda
• 1-1/2 cups dairy sour cream
• Powdered sugar
• CHERRY WHIPPED CREAM(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.

2. Beat butter and sugar in bowl until creamy. Add eggs, almond and vanilla extracts; beat well. Combine flour, cocoa and baking soda; add to butter mixture alternately with sour cream, beating well. Pour into pan.

3. Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Sift with powdered sugar. Garnish with CHERRY WHIPPED CREAM. 12 servings.

CHERRY WHIPPED CREAM: Beat 1 cup whipping cream, 3 tablespoons powdered sugar, 1/2 teaspoon almond extract and 1/4 teaspoon vanilla extract until stiff. Stir in 1/2 cup chopped maraschino cherries. About 1 cup.