Cassata Cake

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?!

Serves: 12

Chilling Time: 2 hr

Cooking Time: 40 min

Ingredients

• 1 (18.25 ounce) package yellow cake mix, batter prepared according to the package directions
• 1 (15 ounce) container ricotta cheese
• 1 cup (6 ounces) miniature semisweet chocolate chips
• 1/4 cup plus 2 tablespoons granulated sugar, divided
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 2 tablespoons dark rum
• 1/4 cup water
• 1 cup (½ pint) heavy cream
• 2 tablespoons confectioners' sugar
• 1 cup sliced almonds, toasted (see Note)

Instructions

1. Bake cake batter according to package directions for two 9-inch round layers; let cool then remove from pans.
    
2. Meanwhile, in a medium-sized bowl, combine ricotta cheese, chocolate chips, 1/4 cup granulated sugar, vanilla, and cinnamon; mix well, then cover and chill.
    
3. In a small bowl, combine rum, water, and remaining 2 tablespoons granulated sugar; mix then set aside. Place one cake layer on a serving platter and drizzle with rum mixture until liquid is completely absorbed. Cover with ricotta cheese mixture and top with second cake layer.
    
4. In a medium-sized bowl, with an electric beater on high speed, beat heavy cream and confectioners' sugar 5 to 6 minutes, until stiff peaks form.
    
5. Frost top and sides of cake with whipped cream and sprinkle top and sides with toasted almonds. Cover loosely and chill at least 2 hours before serving.

Notes

To toast the almonds, place them on a rimmed cookie sheet in a single layer and bake in a preheated 350 degrees F. oven for 1 to 2 minutes, just until golden. They toast very quickly, so watch them carefully to avoid burning!