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1
Soak cherries in rum in a covered bowl until plumped, about 30 minutes or while preparing cake.
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2
Heat oven to 350F Grease a 15 1/2 x 10 1/2-inch jelly-roll pan.
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3
Line with waxed paper.
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4
Grease and lightly flour paper.
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5
Have ready a metal 3-quart bowl.
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6
Cake: Beat milk, butter, eggs and extracts in a large bowl with an electric mixer on medium speed until blended and smooth.
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7
On low speed, beat in remaining Cake ingredients until blended.
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8
Spread batter evenly in prepared pan.
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9
Bake 30 minutes or until a pick inserted in center comes out clean.
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10
Cool in pan on wire rack 10 minutes.
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11
Run a knife around edge of pan.
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12
Turn cake out on a wire rack (or 2 pushed together).
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13
Remove waxed paper; cool completely.
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14
Place the metal bowl upside down near edge on one side of cake.
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15
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.
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16
Cut cake round into 8 wedges.
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17
Line bowl by placing 7 wedges, points down, in bowl.
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18
To complete lining bowl, cut strips from remaining cake to fill area above wedges.
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19
Press pieces together with fingertips to close seams.
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20
Save remaining scraps.
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21
Drain cherries.
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22
Pack strawberry ice cream into bottom of cake-lined bowl.
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23
Scatter 1/3 cup cherries and 2 tablespoons pistachio nuts on top.
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24
Place in freezer 15 minutes or until firm.
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25
Using coffee ice cream next, repeat layers with remaining ice cream, cherries and nuts, freezing between layers.
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26
Cutting cake scraps to fit, cover top, pressing down firmly.
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27
Fold plastic wrap over top.
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28
Freeze at least 5 hours or overnight.
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29
Just before coating bombe, melt chocolate in medium-size saucepan over low heat, stirring occasionally.
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30
Remove from heat; let stand 5 minutes, then stir in oil until blended.
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31
Remove bombe from freezer.
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32
Fold back plastic wrap on top.
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33
Invert bowl onto a freezer-safe serving dish and unmold bombe.
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34
Remove plastic wrap.
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35
Pour chocolate coating over top of bombe and immediately spread with a metal spatula until bombe is coated.
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36
Freeze briefly until coating is hard, or wrap airtight and freeze up to 1 month.
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37
About 20 minutes before serving, remove bombe from freezer, decorate with ribbon (holding it in place with toothpicks), then pipe whipped-cream border around bombe.
