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This recipe for CAKE ~ SPUMONI (BABY JESUS BIRTHDAY CAKE), by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, October 2, 2008


1 yellow cake mix

2 c. whole milk
1 c. sugar
2 T. cornstarch
4 egg yolks
1/2 tsp. vanilla
rum extract, rum liquor
almond extract, amaretto liquor

1 1/2 c. sugar
3 oz. Baker's unsweetened chocolate
1 T. flour
1 T. butter
2 1/2 T. cornstarch
1/2 tsp. salt
3 c. whole milk
1 1/2 tsp. vanilla
3 egg yolks
slivered almonds

1 pint whipping cream
1/3 c. sugar
1 tsp. vanilla

To Make Cake: Mix yellow cake according to package instructions. Bake in 9" round cake pans. Remove from oven, invert cakes on cooling racks and cool thoroughly. Slice horizontally across the center of each layer, to create 4 equally sized rounds of cake.

To Make Custard: While the cake is baking, place milk, sugar, cornstarch and egg yolks into a double boiler. Cook until it thickens into a custard, stirring constantly. Remove from heat and add vanilla. Divide into two equal portions, in separate bowls. To the first bowl, add 1/2 teaspoon rum flavoring, or to taste. To the second bowl, add 1/2 teaspoon almond flavoring, or to taste. Set bowls aside to cool.

To Make Chocolate Custard: Mix first eight ingredients in double boiler. Cook until bubbly, stirring constantly. Let bubble 1 minute. Add the beaten egg yolks. Stir and cook for an additional minute.

To Assemble Cake: Place one cake round on serving plate. Spray with rum. Top with 1/4 inch thick spread of rum custard. Place second layer of cake on top of the rum custard. Top with 1/4 inch thick spread of chocolate custard . Place third layer of cake on top of the chocolate custard. Spray with amaretto. Top with 1/4 inch thick spread of almond custard. Sprinkle with slivered almonds. Place fourth layer of cake on top of almond custard.

To Make Frosting: In a chilled bowl, beat whipping cream until soft peaks form. Slowly add sugar and vanilla, beating until stiff peaks form. Frost the entire cake with whipped cream. Decorate with silver nonpareils, Nativity figures or tapered candles. Chill until time to serve.




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