1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant white chocolate pudding mix
1 (3.5 ounce) package instant raspberry jelly
1 3/4 cups milk chocolate syrup
1 cup butter flavored shortening
1 (15 ounce) can sliced almonds
1 (3 ounce) package instant chocolate pudding mix
Prepare and bake cake as directed on package or as directed by the manufacturer. Bake as directed on the package. Cool.
In a large bowl, mix together pudding, raspberry jelly, milk chocolate syrup and butter flavored shortening. Mix until well blended. Stir into cooled cake mix and cake batter. Cover and refrigerate overnight.
To assemble: Pour about 2/3 cup of pudding batter into cake mold, filling half way. Fill mold with remaining cake batter. Cover and refrigerate overnight.
When cake is cool, carefully insert cherry rind into cake and decorate with ice cream.
⭐ ⭐ ⭐ ⭐ ⭐