Spumoni Torte

Name: Spumoni Torte
Ingredients: 2 packages white cake mix (regular size); 1 teaspoon almond extract; 2-1/4 cups heavy whipping cream; 1 cup confectioners' sugar, divided; 1/2 cup 2% milk; 1 package (3.4 ounces) instant pistachio pudding mix; 6 tablespoons cream cheese, softened, divided; 1/4 cup baking cocoa; 1 cup chopped maraschino cherries; 1/2 teaspoon almond extract

10 ingredients

3 steps

Ingredients

2 packages white cake mix (regular size)
1 teaspoon almond extract
2-1/4 cups heavy whipping cream
1 cup confectioners' sugar, divided
1/2 cup 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
6 tablespoons cream cheese, softened, divided
1/4 cup baking cocoa
1 cup chopped maraschino cherries
1/2 teaspoon almond extract

Directions

1

Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; 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.
2

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 three bowls. In a another bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Fold pudding into one 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.
3

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.