SPUMONI CHEESE CAKE RECIPES

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SPUMONI CAKE RECIPE - FOOD.COM



Spumoni Cake Recipe - Food.com image

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!

Total Time 1 hours 15 minutes

Prep Time 50 minutes

Cook Time 25 minutes

Yield 12 serving(s)

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 606.7, FatContent 46.8, SaturatedFatContent 20.8, CholesterolContent 170.7, SodiumContent 355.9, CarbohydrateContent 42.1, FiberContent 0.8, SugarContent 29, ProteinContent 6.5

SPUMONI CAKE RECIPE - FOOD.COM



Spumoni Cake Recipe - Food.com image

Make and share this Spumoni Cake recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 1 cake

Number Of Ingredients 12

1 package white cake mix, with pudding in it
4 large eggs
3/4 cup oil
8 ounces sour cream
1 (3 ounce) box instant vanilla pudding
1/3 cup chopped walnuts
1/2 teaspoon almond extract
4 ounces maraschino cherries, in halves
2 ounces unsweetened chocolate (melted)
red food coloring
green food coloring
powdered sugar, for topping (10x)

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.

Nutrition Facts : Calories 5477.5, FatContent 342.6, SaturatedFatContent 84.7, CholesterolContent 868.4, SodiumContent 5197.9, CarbohydrateContent 566.1, FiberContent 20.4, SugarContent 419.4, ProteinContent 67.2

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SPUMONI CAKE RECIPE - FOOD.COM
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!
From food.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 606.7 per serving
  • 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.
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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
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Reviews 2.5
Total Time 55 minutes
Category Desserts
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Calories 307 calories per serving
  • 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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Spumoni is a frozen Italian-American dessert made by layering pistachio, cherry and chocolate (or sometimes vanilla) gelati. This showstopper ice cream cake version looks difficult, but it’s made with store-bought ingredients, so it mostly involves shopping and assembly. The layers can be stacked ahead, and you also don’t have to worry too much about its melting rapidly: The cake’s sheer volume and store-bought ice creams' stabilizers help it stay cold. For a Neapolitan-style cake, you could swap strawberry ice cream for the cherry and vanilla for the pistachio. The only true challenge here is making sure there’s room in your freezer, since this cake is about 4 inches tall.
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Sometimes the best-loved recipes are the most basic. Just ask my family who raves over this classic amaretto cheesecake. It's rich, creamy and versatile to boot! —Barbara Caine, Sussex, New Jersey
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Total Time 01 hours 30 minutes
Category Desserts
Calories 632 calories per serving
  • In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
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This no-crust cheesecake has a light texture and a rich, eggy flavor. It will rise like a souffle in the oven and then fall during the last 10 minutes or so of baking. To save time, I utilize the food processor and the electric mixer — a little extra cleanup, but I'm able to whip the egg whites and mix the batter without washing and drying the bowl of my mixer during preparation.
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