Description
This family favorite can be made ahead, wrapped airtight and frozen up to 1 month. This is beautiful on your dessert table around the holidays! Enjoy!!
Ingredients
- Milk
- Butter
- Eggs
- Almond Extract
- Vanilla
- All-purpose Flour
- Granulated Sugar
- Unsweetened Cocoa Powder
- Baking Soda
- Pistachio Nut
- Maraschino Cherry
- Rum
- Strawberry Ice Cream
- Coffee Ice Cream
- Vanilla Ice Cream
- Milk Chocolate Chips
- Vegetable Oil
- Whipped Cream
Instructions
- Soak cherries in rum in a covered bowl until plumped, about 30 minutes or while preparing cake
- Heat oven to 350f grease a 15 1 / 2 x 10 1 / 2-inch jelly-roll pan
- Line with waxed paper
- Grease and lightly flour paper
- Have ready a metal 3-quart bowl
- Cake: beat milk, butter, eggs and extracts in a large bowl with an electric mixer on medium speed until blended and smooth
- On low speed, beat in remaining cake ingredients until blended
- Spread batter evenly in prepared pan
- Bake 30 minutes or until a pick inserted in center comes out clean
- Cool in pan on wire rack 10 minutes
- Run a knife around edge of pan
- Turn cake out on a wire rack
- Remove waxed paper
- Cool completely
- Place the metal bowl upside down near edge on one side of cake
- Using bowl as a guide, cut out a round of cake line bowl with plastic wrap, letting enough wrap extend above rim to cover top when filled
- Cut cake round into 8 wedges
- Line bowl by placing 7 wedges, points down, in bowl
- To complete lining bowl, cut strips from remaining cake to fill area above wedges
- Press pieces together with finger
- Save remaining scraps
- Drain cherries
- Pack strawberry ice cream into bottom of cake-lined bowl
- Scatter 1 / 3 cup cherries and 2 tablespoons pistachio nuts on top
- Place in freezer 15 minutes or until firm
- Using coffee ice cream next, repeat layers with remaining ice cream, cherries and nuts, freezing between layers
- Cutting cake scraps to fit, cover top, pressing down firmly
- Fold plastic wrap over top
- Freeze at least 5 hours or overnight
- Just before coating bombe, melt chocolate in medium-size saucepan over low heat, stirring occasionally
- Remove from heat
- Let stand 5 minutes, then stir in oil until blended
- Remove bombe from freezer
- Fold back plastic wrap on top
- Invert bowl onto a freezer-safe serving dish and unmold bombe
- Remove plastic wrap
- Pour chocolate coating over top of bombe and immediately spread with a metal spatula until bombe is coated
- Freeze briefly until coating is hard, or wrap airtight and freeze up to 1 month
- About 20 minutes before serving, remove bombe from freezer, decorate with ribbon, then pipe whipped-cream border around bombe