Recipe: spumoni cake

Spumoni Cake
This cake is wonderful! It is also extremely pretty. I’ve been making it for years. ~ Linda Kilbride – Maricopa, Arizona

1 (18.25 ounce) box yellow cake mix
4 eggs
3/4 cup vegetable oil
8 ounces sour cream
1 small box instant vanilla pudding
Green food coloring
1 cup chopped nuts
Red food coloring
1/2 cup drained and quartered maraschino cherries
2 ounces melted unsweetened chocolate
1/2 teaspoon almond extract

Mix cake mix, eggs, vegetable oil, sour cream and dry pudding well; divide into 3 bowls.

Into the first bowl put green food coloring and nuts. Gently mix into the batter.

Into the second bowl put red food coloring and maraschino cherries. Gently mix into the batter.

Into the third bowl put chocolate and almond extract. Gently mix into the batter.

Layer the three different colors into a well-greased Bundt pan; green, red, then chocolate. Bake at 350 degrees F for 55 minutes.

After you have removed the cake from the pan, and it has cooled, you can glaze it with a white or colored glaze, if desired. At Christmas-time, I usually use a Christmas green glaze, and let it run down the sides a bit.

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