Baked 10-inch Angel Cake
1-1/2 cups cold milk
1/4 teaspoon almond extract
4 ounces package instant vanilla pudding
20 ounce can pineapple tidbits
1/4 cup drained maraschino cherries
1-1/4 cups whipping cream
Shaved sweet chocolate
Toasted almond halves
Whole maraschino cherries
Split cold cake into three crosswise layers. Combine milk and almond extract. Make pudding with milk mixture according to package directions. Let stand five minutes. Drain tidbits. Chop cherries. Add drained fruit to pudding. Whip 1/2 cup cream stiffly. Fold into pudding. Use as filling for layers. Chill one hour. Whip remaining cream; if desired, sweeten with two tablespoons icing sugar. Use as frosting for cake. Decorate with shaved chocolate, almond halves and cherries. Chill six hours.