2 cans dark sweet cherries pitted, drained reserving syrup
===jello mixture===
3/4 cup reserved cherry syrup
1 package cherry jell-o (3oz.
Size)
1/4 cup dr.
Pepper
1/8 teaspoon almond extract
===batter mixture===
1 package yellow cake mix
3/4 cup dr.
Pepper
1 package cherry jell-o (3 ounce size)
4 eggs
1/2 cup vegetable oil
2 cups miniature marshmallows
Arrange cherries evenly on bottom of a greased 9 x 13 pan. Preheat oven to 350 degrees f. In a small saucepan, combine the cherry syrup, 1 package of cherry jell-o and 1/4 cup dr. Pepper; gently heat until jell-o is dissolved. Add almond extract and cool slightly. In a large mixing bowl, combine yellow cake mix, 1 package cherry jell-o, oil, eggs and 3/4 cup dr. Pepper. Beat on high for 3-4 minutes. Pour cooled jell-o mixture over cherries in pan. Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours. This is a self-icing cake.
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