1 pk Yellow cake mix; (18.25
-ounces)
1 Container ricotta cheese;
-(15 oz)
1 c Miniature semi-sweet choc.
-chips; (6oz)
1/4 c Plus 2 tablespoons sugar
-divided
1 ts Vanilla extract
1/4 ts Ground cinnamon
2 tb Dark rum
1/4 c Water
1 c Heavy cream; (1/2 pint)
2 tb Confectioners’ sugar
1 c 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, beat
the heavy cream and confectioners’ sugar until stiff peaks form. Frost the
top and sides of the cake with the whipped cream and sprinkle the top and
sides with the toasted almonds. Cover loosely and chill for at least 2
hours before serving.
*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!
Mr. Food says: “How bout having an Italian feast- a little antipasto, some
pasta with sauce, and of course, this classic Italian dessert? Well, what
are you waiting for?!
This recipe comes from Mr. Food Cool Cravings ISBN 0-688-14579-5 Published
in 1997
Yields
1 Servings