Dari's Christmas Bombe
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!!
Steps
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 c.
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