Spumoni Cake Recipe 55

Steps:

• Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
• In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
• Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
• When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
• Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
• When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.

Steps:

• Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, adding almond extract before mixing batter. Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool as package directs., In a small bowl, beat cream until it begins to thicken. Add 2/3 cup confectioners' sugar; beat until soft peaks form. Place 1-1/2 cups whipped cream in each of 3 bowls. In a another bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Fold pudding into 1 bowl of whipped cream. In second bowl of whipped cream, beat in 3 tablespoon cream cheese, cocoa and remaining confectioners' sugar until combined. In third bowl, beat in maraschino cherries, almond extract and remaining cream cheese., Place one cake layer on a serving plate; spread with pistachio filling. Top with another cake layer; spread with maraschino filling. Top with remaining cake layer; spread with chocolate filling. Refrigerate until serving.

Steps:

• Coat inside of 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line with parchment paper by cutting two strips, one the width and the other the length of the pan, overlapping them inside the pan. Both should be long enough to generously hang over edges of pan. Place in freezer to chill for 15 minutes. Beat pistachio ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Add pistachios; remove pan from freezer. Transfer pistachio ice cream to pan, forming a 1-inch layer and smoothing with a small offset spatula. Return pan to freezer until the ice cream hardens, about 40 minutes.
• In a small saucepan, combine cherries, rum, and water. Bring to a boil over medium-high heat (be careful not to ignite); reduce heat; cover pan. Let cherries simmer until all liquid is absorbed, 10 to 12 minutes. Remove from heat; let cool.
• In a medium bowl, whip cream until soft peaks form; set aside. Soften vanilla ice cream as above. Fold whipped cream into vanilla ice cream. Remove mold from freezer; add a layer of vanilla mixture, smoothing top with a small offset spatula. Return to freezer.
• When vanilla layer is firm to the touch, about 45 minutes, soften chocolate ice cream as above. Add cooled cherries; mix until just combined. Remove mold from freezer; fill to top with chocolate-cherry mixture. Smooth top with an offset spatula; cover with plastic wrap. Return to freezer until completely hardened, about 4 hours or overnight. To unmold, remove from freezer; dip in very hot water for a few seconds. Sprinkle sliced almonds, if using, over chocolate ice cream to keep ice cream from sliding when turned out. Using the overhanging parchment, gently lift ice cream out of pan. Invert onto cutting board. Use a sharp knife to slice into servings.

Steps:

• 1. Pre-heat oven to 350 degrees. Spray 2 9inch cake pans with cooking spray. Mix cherry cake mix and ingredients called on back of box. Add 3/4 cup chopped pistachio nuts. Bake cake according to directions on box.
• 2. Once cherry cake is done cool on wire rack. Next, spray two 9inch cake pans. Take one box of instant pistachio pudding and combine it with white cake mix and ingredients called for it on back of box. Mix in the maraschino cherries. Bake cake according to directions on box. Once cook let it cool on wire rack.
• 3. While cake is in oven, mix 1 1/2 cups milk with other box of instant pistachio pudding. Set in fridge to firm up.
• 4. Once all of the cakes are cooled, take a layer of each cake and use a serated knife to split the two layers in half. Take 3/4 cup of pistachio pudding and layer it between the two pistachio cake layers. Frost middle layer of cake. Take a cherry cake and place it on top of frosting. Use remaining 3/4 cup pudding for the cherry cake layer.
• 5. Once cakes are in place frost entire cake with remaining frosting. Sprinkle 1/4 cup remaining pistachio nuts on top of cake. May also save some maraschino cherries for decoration as well. Take remaining cherry and pistachio cake layers and freeze for later use. ENJOY!

Steps:

• 1. preheat oven 350, grease a bundt cake pan
• 2. beat cake, pudding, eggs, oil & sour cream at med speed with electric mixer about 2 or 3 minutes until smooth, it will be a little thick
• 3. divide batter evenly into 3 bowls
• 4. 1 bowl mix green food color, nuts and almond extract 2 bowl mix cherries and red food color 3 bowl mix melted chocolate
• 5. spread green mix in cake pan 1st, then spread pink mix on top of that, and follow with the chocolate batter. DO NOT swirl.
• 6. bake 50 to 60 minutes until cake test done, let cool about 1/2 hour and invert to a cake plate.
• 7. when completely cool drizzle with frosting made with powdered sugar and milk and vanilla extract.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and line a 9-by-13-inch baking pan with parchment paper.
• In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a separate, medium bowl, whisk together the buttermilk, oil, vanilla and egg. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the coffee.
• Pour the batter into the prepared pan and spread it out; it will be a thin layer of cake! Bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 18 minutes.
• Let cool in the pan completely.
• For the frosting: Combine the butter, mascarpone, powdered sugar, salt and lemon zest in a bowl and mix until just combined. Add the vanilla and almond extracts and mix to combine. Divide the frosting into 2 bowls. Stir the pistachios and green food coloring into one half and the chopped maraschino cherries into the other half.
• To assemble, crumble the cake with your hands and press a small handful into the bottom of a 4-ounce jar, packing firmly, to make a 1/2-inch-thick layer. Spread a layer of frosting (either flavor) on top to make a 1/4-inch layer, then add another 1/2-inch layer of packed cake. Top with a 1/4-inch layer of the other flavor of frosting and smooth out the top. Add a squirt of the canned whipped cream. Finish with a pinch of nonpareils and a whole cherry. Continue with the remaining jars. Serve immediately. (To make ahead, assemble the jars but don't include the canned whipped cream, nonpareils or whole cherries. Refrigerate, covered. Add the whipped cream, nonpareils and whole cherries immediately before serving.)

Steps:

• Remove the lid from the cherry ice cream and let sit at room temperature until the ice cream softens to the consistency of thick cake batter, 5 to 10 minutes. Remove the lids from the pistachio and chocolate ice creams and let soften in the refrigerator until the ice creams are softened to the consistency of thick cake batter, 20 to 30 minutes.
• While the ice creams soften, cover the bottom of a 9-inch springform pan with one layer of whole amaretti cookies, flat sides down. Put the remaining amaretti in a resealable plastic bag and crush with a heavy pan. Line another 9-inch round cake pan with plastic wrap, leaving a few inches of overhang. Add the crushed cookies and set aside until Step 4.
• On top of the whole cookies in the springform pan, spread the softened cherry ice cream in an even layer. Tap the pan gently on the counter to remove air pockets. Distribute the maraschino cherries over the cherry ice cream, saving a handful for the top of the cake. Spread the softened pistachio ice cream in an even layer on top of the cherries. Tap the pan gently on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week. (If at any point the ice cream is melting to liquid, pop the cake and ice creams in the freezer to firm to a spoonable consistency.)
• Immediately after placing the cherry and pistachio layers in the freezer, prepare the chocolate layer: Shake to distribute the cookie crumbs evenly in the cake pan. Spread the softened chocolate ice cream in an even layer over the cookies. Press down as you go to adhere the ice cream to the cookies, then tap the pan on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week.
• Run a knife around the cake in the springform pan, then unmold the springform and transfer the cake to a serving plate. Use the plastic wrap overhang to remove the chocolate ice cream out of the cake pan. Invert the layer onto the pistachio ice cream so the crushed cookies are on top (do not remove the plastic wrap). Freeze until set, about 4 hours or overnight.
• When you're ready to serve, whip the cream with the sugar and salt until stiff peaks form. Remove the cake from the freezer and remove the plastic wrap from the cake. Working quickly, with a spoon or offset spatula, frost the sides and top of the cake with the whipped cream, then decorate with sprinkles and the reserved maraschino cherries. Serve right away. (If you find the cake too solid to cut, run your knife under hot water before slicing and wipe it dry between cuts. Also remember that the first piece is always the trickiest to get out.)

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Transfer to a greased 5-qt. slow cooker. Prepare cake mix batter according to package directions, folding cherries into batter. Pour into slow cooker., Cook, covered, on low about 4 hours, until edges of cake are golden brown., Remove slow-cooker insert; sprinkle cake with baking chips and chocolate chips. Let cake stand, uncovered, 10 minutes. Sprinkle with pistachios before serving.

Steps:

• Beat together the first 5 ingredients.
• Divide batter equally into 3 bowls.
• Bowl#1: add nuts, extract and 6 drops green food coloring.
• Bowl#2: add cherries and 6 drops red food coloring.
• Bowl#3: add melted chocolate.
• Grease a tube pan.
• Layer green, then red, then chocolate in pan.
• Bake at 350 degrees for 45 minutes.
• Sprinkle with powdered sugar when cool.

Steps:

• Preheat oven to 350°; grease three 8 inch layer pans.
• Mix together cake mix, eggs, water and oil; beat for 2 minutes. Divide batter evenly into 3 separate bowls.
• Mix ingredients for one of the layers into each bowl of batter; pour into prepared pans.
• Bake for about 25 minutes or until picks inserted in centers come out clean.
• Let cakes cool in pans for 5 minutes, then remove to rack and cool completely.
• Meanwhile, chill large bowl and beaters thoroughly.
• Combine cold whipping cream, sugar and rum extract in chilled bowl.
• Beat with electric mixer at high speed until stiff peaks form. To test, lift beaters from whipped cream - stiff peaks should remain on surface.
• Layer cake with chocolate on bottom, then pistaschio, then cherry, frosting with whipped cream between each layer then top and sides of cake. Sprinkle almonds on top.