Ingredients
- 1 white cake mix shopping list
- 2 1/2 cups whole milk ricotta cheese shopping list
- 1 cup confectioners sugar shopping list
- 1 tbsp. rum or vanilla extract shopping list
- 4 oz. finely chopped chocolate shopping list
- 1/2 cup maraschino cherries, rinsed, dried and chopped shopping list
- 1/3 cup seedless raspberry jam shopping list
- Syrup: shopping list
- 1/4 cup sugar, dissolved in 1/4 cup boiling water shopping list
- 2 tbsp. rum or vanilla extract shopping list
- Topping: shopping list
- 2 cups heavy cream, whipped with 1/2 cup confectioners sugar shopping list
How to make it
- Make cake in 2 (9 inch) cake pans, following directions on box (but substituting 3 large eggs for egg whites)
- Mix sugar, chocolate and cherries into ricotta cheese with spatula
- Fold in rum or vanilla
- For syrup, add rum or vanilla to the sugar water
- Slice cooled layers in two, making four even layers
- For 3 layers, moisten with syrup, spread evenly with 1/3 jam and 1/3 ricotta mixture
- Frost final layer and sides with topping
- Option: serve ricotta filling in your favorite tartlets
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