Cassata Cake

Photo: flickr user stu_spivack

Ingredients

1 pkt Yellow cake mix, (18.25 ounces)

1 ct ricotta cheese, (15 oz)

1 cup Miniature semi-sweet choc. chips, (6oz)

cup Plus 2 tablespoons sugar divided

1 teaspoon Vanilla extract

teaspoon Ground cinnamon

2 tablespoons Dark rum

cup Water

1 cup Heavy cream, (½ pint)

2 tablespoons Confectioners' sugar

1 cup Sliced almonds, toasted *see note

Preparation

Mix cake batter according to package directions. Bake the cake batter according to the package directions for two 9 inch round layers; let cool, then remove from the pans. Meanwhile, in a medium sized bowl, combine the ricotta cheese, chocolate chips, 1/4 cup granulated sugar, the vanilla, and cinnamon; mix well, then cover and chill. In a small bowl, combine the rum, water and the remaining 2 tablespoons granulated sugar; mix, then set aside. Place 1 cake layer on a serving platter and drizzle with the rum mixture. Cover with the ricotta cheese mixture and top with the second layer. In a medium sized bowl, with an electric mixer on high speed,

*Note: To toast the almonds place them on a rimmed baking sheet in a single layer and bake in a preheated oven at 350 for 1 to 2 minutes, just until golden. They toast VERY quickly, so watch them carefully to avoid burning!

Mr. Food says: "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?!