Ingredients
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1 (18 1/4 ounce) box white cake mix
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4 eggs
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3/4 cup water
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1/2 cup oil
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1/2 of a box instant chocolate pudding mix (buy a 3 1/2 ounce box)
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1/3 cup maraschino cherry, chopped
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2 tablespoons maraschino cherry juice
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1/2 teaspoon almond extract
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1/2 of a box instant pistachio pudding mix (buy a 3 1/2 ounce box)
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3 drops green food coloring
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3 drops red food coloring
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Instructions
- 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.