TRACY'S SPUMONI CAKE

Tracy's Spumoni Cake image

Provided by Tracy Helling

Categories Cakes

Number Of Ingredients 12

1 box cherry chip cake mix
1 jar(s) marachino cherries
1 bottle kirsch (cherry brandy) optional
1 pkg pistachio pudding mix
1 pt heavy whipping cream
3 c powdered sugar
1/2 c butter, softened
1/4 c cocoa powder
3 Tbsp milk
1/2 tsp vanilla extract
1/2 tsp almond extract or amaretto
2 c almonds, slivered

Steps:

1. Make cake mix according to instructions on the side of the box. Add a tsp. cherry brandy and ½ cup finely chopped maraschino cherries. Pour mix into oiled and floured 8 inch round cake pans and bake according to instructions on cake mix box. Cool completely. Chill cakes until ready to assemble cake.
2. Whip heavy cream in stand mixer (or hand) while adding pudding mix into cream a little at a time. Continue mixing until cream mixture is stiff. Refrigerate.
3. Make chocolate buttercream frosting. Mix cocoa powder and powdered sugar until uniform in color. Cream the butter in mixer, adding powdered sugar mixture a little at a time, alternating with milk. Add the vanilla and almond extract. If mixture is too thick to spread, add another Tbsp. of milk.
4. Remove cakes from freezer. Cut tops off to make level for assembly and frosting. Place one round down, and top with 1/3 of the pistachio filling, then place the other two, adding the rest of the filling between. When assembled, trim sides of cake to be even, and frost top and sides with chocolate almond frosting. Carefully sprinkle almond slices over top and sides of cake. Keep refrigerated until serving. Enjoy!