Spumoni Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0; 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.