Spumoni Torte

• 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

1. Preheat oven to 350u0b0. 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.

white cake, almond, heavy whipping cream, sugar, milk, cream cheese, baking cocoa, maraschino cherries, almond

Taken from www.tasteofhome.com/recipes/spumoni-torte/ (may not work)