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Jan's Cassata Cake - Ricotta Nut Torte
Ingredients
2 cartons (15 ounces each), ricotta cheese1 1/2 cups sugar
1 teaspoon vanilla
1 cup chopped pecans
1 milk chocolate bar (7 ounces), grated
Cake:
2/3 cup shortening
2/3 cup sugar
3 eggs
1 1/2 teaspoons vanilla
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
Frosting:
2 cups heavy whipping cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla
Whole shelled hazelnuts and chocolate curls for garnish (optional)
Instructions
To make filling: In a small bowl, beat ricotta and sugar until smooth. Beat in vanilla. Fold in pecans and chocolate. Cover and refrigerate.To make cake: Preheat oven to 350 degrees. Line three 9-inch cake pans with wax paper.
Beat shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine flour, baking powder and salt. Add the shortening mixture alternately with milk.
Divide batter among prepared pans. Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes. Turn cakes out onto wire racks to cool completely.
Split each cake layer in half horizontally. Place one layer on cake platter. Spread with 1 cup filling. Repeat layers four more times. Top with remaining cake layer. Cover and refrigerate overnight.
To make frosting: In a mixing bowl, beat cream until thickened. Add confectioners’ sugar and vanilla. Beat until stiff peaks form. Spread over top and sides of cake. Garnish with hazelnuts and chocolate curls if desired.
Refrigerate leftovers.
MY NOTES
Anita Nesmith, Gahanna