Heat oven to 325 degrees F. Grease with shortening and lightly flour 12-cup
fluted tube cake pan.
In medium microwavable bowl, mix filling ingredients. Microwave on High
25 to 35 seconds, stirring every 15 seconds, until melted and smooth; set aside.
In large bowl with electric mixer, beat cake mix, water, oil, 1/2 teaspoon
almond extract, the eggs and pudding mix on low speed about 1 minute, scraping
With rubber spatula, fold in cherries.
Spoon batter into pan; spread evenly.
Carefully spoon filling into ring over batter (do not let filling touch
side of pan).
Bake for 50 to 55 minutes or until a wooden pick inserted 1 inch from inside
edge of pan comes out clean, top of cake feels firm to the touch and cake pulls
away slightly from side of pan.
Cool for 15 minutes.
Place heatproof serving plate over pan; turn plate and pan over. Remove
pan. Cool cake completely, about 1 hour.
In 1-quart saucepan, heat all glaze ingredients except 1 teaspoon milk over
medium-low heat, stirring occasionally, until chocolate is melted and mixture
Stir in up to 1 teaspoon milk if necessary for glazing consistency.
Pour glaze over cake, allowing some to drizzle down sides.
If desired, garnish cake with white chocolate curls and whole cherries.
Store loosely covered in refrigerator.
Prep time 25 Min | Total time 2 Hr 20 Min | Servings 12
To freeze the cake 1 to 2 weeks ahead, make, cool and glaze the cake. Freeze
it for about an hour, then cover the cake tightly and freeze for up to 2 weeks.
To thaw, unwrap the cake and allow it to stand at room temperature for 2 hours.
Garnish, if desired.
To make white chocolate curls, pull a vegetable peeler against the long side
of the bottom of a block of vanilla-flavored candy coating (almond bark). If the
curls break, place the block in a warm place for about 20 minutes to soften it for
Nutrition Information: 1 Serving (1 Serving) Calories 600 (Calories from
Fat 230), Total Fat 25g (Saturated Fat 10g, Trans Fat 1/2g), Cholesterol 80mg; Sodium
530mg; Total Carbohydrate 85g (Dietary Fiber 3g, Sugars 65g), Protein 8g
Percent Daily Value*: Vitamin A 4.00%; Vitamin C 0.00%; Calcium 15.00%; Iron
Exchanges: 2 Starch; 3 1/2 Other Carbohydrate; 5 Fat
Carbohydrate Choices: 5 1/2
* Percent Daily Values are based on a 2,000 calorie diet.