Chocolate Almond-Raspberry Cake
INGREDIENTS:
1 pk Devil's food cake mix (18.25 2 ts Orange zest; grated
1 pk Ricotta cheese (15 or 16 oz) 1/3 c Semisweet chocolate chips,
1/3 c Powdered sugar -- miniature
1/3 c Heavy cream 2/3 c Roasted almonds; diced
2 ts Vanilla extract 2 tb Orange-flavored liqueur
1 pk Devil's food cake mix (18.25 2 ts Orange zest; grated
1 pk Ricotta cheese (15 or 16 oz) 1/3 c Semisweet chocolate chips,
1/3 c Powdered sugar -- miniature
1/3 c Heavy cream 2/3 c Roasted almonds; diced
2 ts Vanilla extract 2 tb Orange-flavored liqueur
Recipe by: 365 Great Chocolate Desserts -
ISBN 0-06-016537-5 Preparation Time: 1:05 1. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans. Prepare cake mix according to package directions. Turn batter into prepared pans. Bake according to package directions (30 to 35 mins). Let cake cool in pans 15 mins, then unmold and let cool completely on wire racks.
2. In a medium bowl, combine ricotta cheese, powdered sugar, cream, vanilla, and orange zest. Beat with an electric mixer on medium until light and fluffy, about 2 mins. Stir in chocolate chips and 1/3 cup almonds.
3. Sprinkle 1 Tbs orange liqueur over top of each cake layer. Stack cake layers together with cheese filling in between and on top and sides. Sprinkle remaining 1/3 cup almonds around top edge of cake in a 1-inch-wide ring. Refrigerate until serving time.
ISBN 0-06-016537-5 Preparation Time: 1:05 1. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans. Prepare cake mix according to package directions. Turn batter into prepared pans. Bake according to package directions (30 to 35 mins). Let cake cool in pans 15 mins, then unmold and let cool completely on wire racks.
2. In a medium bowl, combine ricotta cheese, powdered sugar, cream, vanilla, and orange zest. Beat with an electric mixer on medium until light and fluffy, about 2 mins. Stir in chocolate chips and 1/3 cup almonds.
3. Sprinkle 1 Tbs orange liqueur over top of each cake layer. Stack cake layers together with cheese filling in between and on top and sides. Sprinkle remaining 1/3 cup almonds around top edge of cake in a 1-inch-wide ring. Refrigerate until serving time.