Recipes Made with Cake Mixes
Cassata Cake
Ingredients
- 1 (18.25 ounce) box yellow cake mix*
- 1 (15 ounce) container ricotta cheese
- 1 cup (6 ounces) miniature semisweet chocolate chips
- 1/4 cup + 2 tablespoons sugar, divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons dark rum
- 1/4 cup water
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1 cup sliced almonds, toasted**
Instructions
- 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 size bowl, combine the ricotta cheese, chocolate chips, 1/4 cup granulated sugar
, vanilla extract 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 size 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.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** To toast the almonds, place them on a rimmed baking sheet in a single layer and bake in a preheated oven at 350 degrees F for 1 to 2 minutes, just until golden. They toast VERY quickly, so watch them carefully to avoid burning.