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Ingredients
- 1 pkt Yellow cake mix, (18.25 ounces)
- 1 ct ricotta cheese, (15 ounce)
- 1 c. Miniature semi-sweet choc. chips, (6oz)
- 1/4 c. Plus 2 Tbsp. sugar divided
- 1 tsp Vanilla extract
- 1/4 tsp Grnd cinnamon
- 2 Tbsp. Dark rum
- 1/4 c. Water
- 1 c. Heavy cream, (1/2 pint)
- 2 Tbsp. Confectioners' sugar
- 1 c. Sliced almonds, toasted *see note
Directions
- Mix cake batter according to package directions. Bake the cake batter according to the package directions for two 9 inch round layers; let cold, then remove from the pans. Meanwhile, in a medium sized bowl, combine the ricotta cheese, chocolate chips, 1/4 c. granulated sugar, the vanilla, and cinnamon; mix well, then cover and chill. In a small bowl, combine the rum, water and the remaining 2 Tbsp. granulated sugar; mix, then set aside. Place 1 cake layer on a serving platter and drizzle with the rum mix. Cover with the ricotta cheese mix 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 till 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 refrigeratefor at least 2 hrs 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 min, just till golden brown. 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!
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