I made up this recipe to end a big Italian Christmas Eve dinner. I thought it would be nice and light after a heavy meal. The cake frosts the best when it's been stored in the freezer for a day. —Lynne Ogg, East Bethel, Minnesota
Ingredients
- 2 packages white cake mix (regular size)
- 1 teaspoon almond extract
- filling:
- 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
- Preheat oven to 350°. Line bottoms of 3 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 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 1 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.
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