Ingredients:
1-3/4 cups sugar
2/3 cup butter or margarine, softened
Two eggs
1-1/4 teaspoons almond extract
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 cup Dutch processed cocoa
Cherry Whipped Cream (recipe follows)
1-1/2 cups dairy sour cream
Powdered sugar
1-1/2 teaspoons baking soda

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

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.

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.

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.

Recipe makes 12 servings.