SPUMONI CAKE
My late, beloved Aunt Carmen used to make this for me when I'd come to visit. I was so happy when she shared the recipe with me and it was so easy to make.
Provided by Nancy Metrick
Categories Cakes
Time 1h10m
Number Of Ingredients 11
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.
SPUMONI CAKE
Make and share this Spumoni Cake recipe from Food.com.
Provided by keen5
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 12
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.
SPUMONI CAKE
Try this delicious Spumoni Cake for dessert. With BAKER's Chocolate, JELL-O Gelatin and Pudding, and COOL WHIP this Spumoni Cake is sweet as can be.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Spray 3 (9-inch) round pans with cooking spray; cover bottoms of pans with parchment. Spray with additional cooking spray. Melt 3 oz. chocolate as directed on package. Meanwhile, shave remaining chocolate; reserve for garnish.
- Prepare cake batter as directed on package, using 3 egg whites. Divide batter evenly into 3 bowls. Stir 3 Tbsp. dry cherry gelatin mix and 1/4 cup cherries into batter in 1 bowl until blended; pour into 1 of the prepared cake pans. Stir 3 Tbsp. dry pistachio pudding mix into batter in second bowl; pour into second cake pan. Stir melted chocolate into remaining batter; pour into remaining cake pan.
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; discard parchment. Cool cakes completely. Meanwhile, add boiling water to remaining gelatin mix in small bowl; stir 2 min. until completely dissolved. Refrigerate until slightly thickened.
- Place cherry cake layer on plate; spread 1/2 cup COOL WHIP into 1/2-inch wide, 1/2-inch-high ring around top edge of cake. Spread thickened gelatin onto center of cherry cake layer up to COOL WHIP rim. Sprinkle remaining chopped cherries over gelatin. Cover with pistachio cake layer. Use 1/2 cup of the remaining COOL WHIP to make rim around pistachio cake layer.
- Beat remaining pudding mix and milk with whisk 2 min. Spread onto center of pistachio cake layer; top with chocolate cake layer. Frost top and side of cake with remaining COOL WHIP. Garnish with shaved chocolate. Refrigerate 2 hours.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 28 g, Protein 3 g
SLOW-COOKER SPUMONI CAKE
I created this spumoni cake for a holiday potluck one year. It has become my most requested dessert. If you prefer, substitute semisweet chocolate chips for the white chocolate. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 4h10m
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 588 calories, Fat 27g fat (9g saturated fat), Cholesterol 9mg cholesterol, Sodium 594mg sodium, Carbohydrate 79g carbohydrate (54g sugars, Fiber 3g fiber), Protein 10g protein.
SPUMONI CAKE
I was having an "Italian Night" dinner party and needed to come up with a dessert. Many Italian desserts are just too rich for my taste, so I thought of spumoni ice cream, but I really wanted a cake. So I decided to try to come up with a cake that had the flavor of spumoni and this is the result!
Provided by JenniferK2
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
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.
SPUMONI CAKE JARS
These are inspired by spumoni, the classic Italian dessert that typically consists of layers of pistachio, cherry, and chocolate or vanilla gelato. My favorite spumoni comes from Dave's Pizza in Bemidji, Minnesota, where we went on our first little trip with Bernie!
Provided by Molly Yeh
Categories dessert
Time 1h30m
Yield 14 servings
Number Of Ingredients 24
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.)
SPUMONI CAKE
The recipe calls foa a 13X9 pan.But if you'td like you could bake in 3 square or round layer pans, with frosting on all layers.
Provided by Kathleen Brigham
Categories Cakes
Time 1h
Number Of Ingredients 12
Steps:
- 1. Combine sugar, butter and salt.Add beaten egg, vanilla, and milk.
- 2. Sift flour, baking powder, and add to egg mixture.Blend well.
- 3. Divide batter into 3 parts.In one part add walnuts and green food coloring. In 2nd part add cherries and red food coloring. In 3rd part add melted chocolate.Blend each batter well.
- 4. Grease a 13x9 pan. Add green cake batter, then add red, and last add chocolate. Bake at 350 degrees for 35 - 40 minutes. FROST WITH FAVORITE FROSING. ( I FIND CREAM CHEESE FROSTING ESPECIALLY GOOD ON THIS CAKE.
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5/5 (9)Total Time 9 hrs 30 minsCategory DessertCalories 456 per serving
- Preheat oven to 350°F (180°C). Liberally grease two 8″round cake pans with vegetable shortening, and/or spray with baking spray.
- Prepare Swiss meringue buttercream. Add pistachio butter, beating until well incorporated and smooth. Taste, add some more pistachio butter if you like. Tint green, if desired. Add chopped pistachios, stirring until evenly distributed.
- Remove plastic wrap from cake layers. Carefully slice the domed top off each round, leveling the surface of the cake.
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5/5 (2)Total Time 4 hrs 50 minsServings 16Calories 511 per serving
- Preheat the oven to 350 F. If you have a 9-inch pan with 3-inch high sides, line it with parchment and spray the pan with nonstick cooking spray. Otherwise, line three shorter 9-inch cake pans with parchment and spray them with nonstick spray.
- Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
- Set the cake on a cardboard cake round, and place it on a cake turntable. Use a sharp serrated knife to slice it into three even rounds. (If you baked the cake in 3 cake pans, then you can skip this step.) Fit a piping bag with a large round tip, and fill it with vanilla buttercream. Pipe a circle of buttercream around the outer edge of the cake layer.
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