PAT'S EASY CASSATA CAKE

Pat's Easy Cassata Cake image

Provided by Pat DiMercurio

Categories Cakes

Time 1h30m

Number Of Ingredients 17

CAKE:
1 box yellow cake mix
1 pkg instant vanilla pudding mix (3 oz)
4 large eggs
1 c water
1/3 c canola oil
1/4 c amaretto liqueur
1/4 c maraschino cherry juice
FILLING:
2 c ricotta cheese (15 oz container)
1/2 c granulated white sugar
1 1/2 tsp almond extract
1/2 c slivered almonds, toasted
1/4 c maraschino cherries, drained, patted dry & chopped
1/4 c semi sweet baking chocolate, chopped
TOPPING:
1 large container of cool whip

Steps:

1. Grease bottom of a 10 x 15" jelly roll pan. Fit a piece of parchment paper or waxed paper into the pan. Preheat oven to 350°.
2. For the Cake: Beat the cake mix, pudding, eggs, water and oil for 2 minutes in a large mixer bowl with an electric mixer.
3. Pour batter into prepared pan and bake at 350° for 20-25 minutes or until cake springs back when touched. Remove from oven to cool. Flip the cake out onto a cutting board and peel off parchment paper. Cool to room temp.
4. Mix the amaretto and cherry juice and set aside.
5. For the Filling: Mix ricotta, sugar, and almond extract together and blend well. Stir in almonds, cherries and chocolate and blend well.
6. To assemble the Cake: Trim off hard edges of cake Brush cake with the amaretto mixture. Evenly cut the cake into 3 equal bars, approximately 5" wide. Place one piece of cake onto a serving platter.
7. Spread 1/2 the filling over the first layer. Repeat with second layer and the rest of filling. Top with last layer of cake.
8. Cover the entire cake, top & sides, with Cool Whip. Sprinkle more slivered almonds, maraschino cherry halves and shaved semi sweet chocolate. Keep cake refrigerated until serving time. Remaining cake should be refrigerated. (Like that's going to happen! *_*)