Recipe - Cassata Cake

1 pack Yellow cake mix; (18.25
ounces)
1 Container ricotta cheese;
(15 oz)
1 cup Miniature semisweet choc.
chips; (6oz)
One fourth cup Plus 2 tablespoons sugar
divided
1 teaspoon Vanilla extract
One fourth teaspoon Ground cinnamon
2 tablespoon Dark rum
One fourth cup Water
1 cup Heavy cream; (One half pint)
2 tablespoon 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, One fourth 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 0688145795 Published
in 1997

Recipe by: Mr. Food ® (Art Ginsburg) Cool Cravings

Posted to recipeludigest Volume 01 Number 556 by PLK1028 PLK1028@aol.com
on Jan 18, 1998