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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 14 |
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This delicious eye-catching cake is a variation of an Italian dessert recipe that's been in my family for years, says Jennifer Ciccia of Hamburg, New York. Ingredients:
1 package white cake mix (regular size) |
cannoli filling: |
2 packages (8 ounces each) cream cheese, softened |
1 carton (15 ounces) ricotta cheese |
1 cup confectioners' sugar |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1 jar (16 ounces) maraschino cherries |
1 cup miniature chocolate chips |
frosting: |
1 cup shortening |
1 cup butter, softened |
7-1/2 cups confectioners' sugar |
3 teaspoons vanilla extract |
4 to 5 tablespoons water |
pink and green gel food coloring |
Directions:
1. Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing cakes from pans to wire racks to cool completely.
2. In a large bowl, beat cream cheese and ricotta until fluffy. Add confectioners' sugar and extracts; beat until smooth.
3. Drain cherries well, reserving 1 teaspoon cherry juice. Chop cherries. Stir chopped cherries, chocolate chips and reserved cherry juice into ricotta mixture. Refrigerate for 1 hour or until spreadable.
4. In another large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and vanilla; beat until smooth. Add enough water to achieve a spreadable consistency. Tint 3/4 cup frosting pink. Tint 1/4 cup frosting green. Set aside 1-1/2 cups white frosting.
5. Cut each cake horizontally into two layers. Place one layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread remaining white frosting over the top and sides of cake
6. To decorate, cut a small hole in the corner of pastry or plastic bag; insert tip #5. Fill the bag with reserved white frosting; pipe vines on cake. Change to shell tip #21; pipe shell border along bottom and top edges. Use petal tip #103 and pink frosting to pipe the rosebuds. Use leaf tip #67 and green frosting to pipe the leaves. Store in the refrigerator. Yield: 14 servings.
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