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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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If you like carrot cake, you'll love this amazing creation. Its unique blend of butterscotch, carrots and ricotta cheese give this cake a moist texture and unique flavor sensation unlike any other. Avalanche Cake is sure to be a hit at your next gathering. Ingredients:
1 duncan hines fudge marble cake mix |
2 lbs ricotta cheese |
2 cups shredded carrots |
1 cup butterscotch chips |
1 cup sugar |
1 tablespoon vanilla |
1 tablespoon almond extract |
4 eggs |
shortening, to coat cake pan |
flour, to coat cake pan |
2 (3 ounce) packages cream cheese, softened |
1/2 cup butter, softened |
1 teaspoon vanilla |
1 cup finely shredded pecans (i use a salad shooter) |
4 3/4 cups powdered sugar, sifted |
Directions:
1. Grease and flour bundt pan.
2. Set aside.
3. Preheat oven to 350.
4. In a very large bowl, combine cake mix, sugar, ricotta cheese, eggs, vanilla& almond extract.
5. Beat well.
6. Stir in the carrots and butterscotch chips.
7. Pour mixture into cake pan.
8. Bake at 350 for at least 1 hour and 10 minutes (longer if needed).
9. I use a bamboo skewer to determine when cake is done.
10. Poke cake with skewer.
11. If skewer comes out clean, cake is finished baking.
12. If skewer comes out with gooey substance, bake longer.
13. When completely cool, turn out of pan& prepare icing.
14. For icing: Mix cream cheese, butter and vanilla together.
15. Beat well.
16. Gradually add 2 C.
17. powdered sugar, beating well.
18. Add another 2 1/2 to 2 3/4 C.
19. powdered sugar until reaching a good spreading consistency.
20. Finally, stir in pecans.
21. Once cake is completely cool ice with above frosting.
22. Cover and store cake in refrigerator.
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