Ingredients
1
(1 lb. 2.25-oz.) pkg. white cake mix
1 1/4
cups water
1/4
cup oil
3
egg whites
1
(3-oz.) pkg. cherry flavor gelatin
1
cup boiling water
1
cup cold water
1
(8-oz.) container frozen fat-free whipped topping, thawed
1/2
cup powdered sugar
1
teaspoon almond extract
3
to 4 drops red food color
12
gumdrop hearts, if desired
Preparation
Heat oven to 350°F. Lightly spray 13x9-inch pan with nonstick cooking spray. Prepare cake mix as directed on package using 1 1/4 cups water, oil and egg whites. Pour batter into sprayed pan.
Bake at 350°F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes.
Meanwhile, in large bowl, combine gelatin and boiling water, stirring until gelatin is dissolved. Add cold water; stir until gelatin is cooled.
With handle of small wooden spoon or with chopstick, poke holes randomly into top of cake, varying depth of holes. Slowly pour cooled gelatin over top of cake.
In medium bowl, combine whipped topping, powdered sugar and almond extract; mix gently to blend. Add food color until of desired color. Spread over top of cake. Refrigerate at least 2 hours or until serving time.
Just before serving, garnish with gumdrop hearts. Store in refrigerator.
