Spumoni Cake

• 1 (18 1/4 ounce) box white cake mix
• 4 eggs
• 3/4 cup water
• 1/2 cup oil
• Chocolate layer
• 1/2 of a box instant chocolate pudding mix (buy a 3 1/2 ounce box)
• Cherry layer
• 1/3 cup maraschino cherry, chopped
• 2 tablespoons maraschino cherry juice
• 1/2 teaspoon almond extract
• 3 drops red food coloring
• Pistaschio layer
• 1/2 of a box instant pistachio pudding mix (buy a 3 1/2 ounce box)
• 3 drops green food coloring
• Frosting
• 4 cups whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon rum extract
• 1/3 cup almonds, sliced

1. Preheat oven to 350u0b0; grease three 8 inch layer pans.
2. Mix together cake mix, eggs, water and oil; beat for 2 minutes. Divide batter evenly into 3 separate bowls.
3. Mix ingredients for one of the layers into each bowl of batter; pour into prepared pans.
4. Bake for about 25 minutes or until picks inserted in centers come out clean.
5. Let cakes cool in pans for 5 minutes, then remove to rack and cool completely.
6. Meanwhile, chill large bowl and beaters thoroughly.
7. Combine cold whipping cream, sugar and rum extract in chilled bowl.
8. Beat with electric mixer at high speed until stiff peaks form. To test, lift beaters from whipped cream - stiff peaks should remain on surface.
9. 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.

white cake, eggs, water, oil, chocolate layer, chocolate pudding, layer, maraschino cherry, maraschino cherry juice, almond extract, coloring, pistaschio layer, frosting, whipping cream, powdered sugar, rum, almonds

Taken from www.food.com/recipe/spumoni-cake-263504 (may not work)