From the kitchen of Stephanie Knewasser. I found this
recipe on a container of Sorrento ricotta cheese. I think it's
1 white cake mix
Make according to directions, using
3 whole eggs instead of egg whites
Pour into 2 9" round pans.
Bake as directed.
2 1/2 c whole ricotta
1 c confectioner sugar
4 oz finely chopped chocolate
1/2 c maraschino cherries, rinsed dried & chopped
1/4 c boiling water
1/4 c sugar
2 Tbsp vanilla
2 c heavy cream
1/2 c confectioner sugar
Slice cooled cake layers in half.
Moisten 3 layers with syrup.
seedless raspberry jam (~1/3 c for recipe)
Spread with ricotta filling (do NOT use all)
Frost top & sides.
|"Boy, n.: a noise with dirt on it."