Cassata Cake
- 1 yellow cake mix 18.25 ounces
- 1 ricotta cheese 15 oz
- chips 1 cup Miniature semi-sweet choc.
- 2 tablespoons sugar divided
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons dark rum
- 1 cup water
- 1 cup heavy cream 1/2 pint
- 2 tablespoons confectioners' sugar
- 1 cup sliced almonds toasted *see note
- Mix cake batter according to package directions. Bake the cake batter according to the package directions for two 9 inch round layers; let cool, then remove from the pans. Meanwhile, in a medium sized bowl, combine the ricotta cheese, chocolate chips, 1/4 cup granulated sugar, the vanilla, and cinnamon; mix well, then cover and chill. In a small bowl, combine the rum, water and the remaining 2 tablespoons granulated sugar; mix, then set aside. Place 1 cake layer on a serving platter and drizzle with the rum mixture. Cover with the ricotta cheese mixture and top with the second layer. In a medium sized bowl, with an electric mixer on high speed,
- *Note: To toast the almonds place them on a rimmed baking sheet in a single layer and bake in a preheated oven at 350 for 1 to 2 minutes, just until golden. They toast VERY quickly, so watch them carefully to avoid burning!
yellow cake, ricotta cheese, semisweet, sugar, vanilla, ground cinnamon, dark rum, water, heavy cream, sugar, almonds
Taken from www.yummly.com/recipe/Cassata-Cake-1651039 (may not work)