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Cassata Alla Siciliana




Source of Recipe


Internet


List of Ingredients




CAKE

1 package (1 pound-1 ounce) poundcake mix, prepared as label directs
1/4 cup rum

FILLING

1 carton (15-ounces) ricotta cheese
2 tablespoons heavy cream
1/4 cup granulated sugar
2 tablespoons orange juice
1/4 cup semisweet chocolate pieces, chopped
1/4 cup mixed candied fruits, chopped

FROSTING

4 squares (1-ounce each) unsweetened chocolate
1/4 cup butter or margarine
3-1/2 cups confectioners' sugar (1 pound box), sifted
1/2 cup hot, strong brewed coffee, see note
1-1/2 teaspoons vanilla extract
1/4 cup mixed diced candied fruits



Recipe



PREPARE CAKE: With serrated knife, cut thin slices from both ends of cooled cake. Cut cake horizontally into 4 even layers. Brush each layer with 1 tablespoon rum.

MAKE FILLING: In bowl, beat cheese with wire whisk until smooth. Beat in cream, granulated sugar and orange juice. Using a rubber spatual, fold chocolate pieces and 1/4 cup candied fruits into cheese mixture. Place bottom layer of cake on plate; spread with 1/3 of ricotta filling. Place second layer of cake evenly on top of first layer; spread with 1/3 filling. Repeat with third layer of cake and remaining filling. Top with fourth layer of the cake. Use hands to gently press loaf into shape. Cover with plastic wrap and place in refrigerator to chill for 2 hours or until filling is firm.

MAKE FROSTING: Melt unsweetened chocolate and butter in the top of a double boiler over hot - not boiling - water. Remove from heat and add confectioners' sugar, hot coffee and the vanilla. Beat with a wooden spoon until very smooth and no lumps remain. Turn frosting into a bowl; place in a larger bowl of ice cubes; chill until of spreading consistency (this will take about 20 minutes).

Turn 1 cup frosting into a pastry bag fitted with a medium star decorating tip; place in the refrigerator until needed.

With spatula, spread remaining frosting over sides and top of cake. Decorate top and sides, using frosting in pastry bag and candied fruits as a garnish. Chill in refrigerator for 2 hours before serving.

Makes 10 servings

Use 2 level teaspoons regular instant coffed in 1/2 cup hot water.