Directions

1. Preheat oven to 350 degrees and coat a 13×9 baking dish with cooking spray
2. In a large mixing bowl or bowl of a stand mixer, combine cake mix, eggs, buttermilk, vegetable oil, vanilla and almond extract until smooth.
3. Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
4. Remove from oven and let cool for 15 minutes.
5. Combine cherry gelatin and boiling water and stir about 2 minutes until dissolved, add cold water.
6. Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch.
7. Carefully pour gelatin over the cake making sure it can get into all the holes.
8. Cover and place in refrigerator at least 3 hours or overnight.
9. In a mixing bowl, combine all ingredients, starting with ¼ cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting.
10. Spread over cake.
11. Cover and store in refrigerator until ready to serve.
12. Serve with fresh cherries, canned cherries or sliced almonds and of course, additional whipped cream.