Lovely Cherry Layer Cake
Source of Recipe
Internet
List of Ingredients
1 package white cake mix -- (18-1/4 ounces)
CANNOLI FILLING:
2 packages cream cheese -- (8 ounces each) softened
1 carton ricotta cheese -- (15 ounces)
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 jar maraschino cherries -- (16 ounces)
1 cup miniature chocolate chips
FROSTING:
1 cup shortening
1 cup butter -- softened
1 package confectioners' sugar -- (2 pounds)
3 teaspoons vanilla extract
4 tablespoons water -- (4 to 5)
Pink and green gel food coloring
Recipe
Prepare and bake cake according to package directions, using two
greased and floured 9-in, round baking pans. Cool for 10 minutes
before removing cakes from pans to wire racks to cool completely.
In a large mixing bowl, beat cream cheese and ricotta until
combined. Add confectioners' sugar and extracts. Drain cherries
well, reserving 1 teaspoon cherry juice. Chop cherries. Stir chopped
cherries, chocolate chips and reserved cherry juice into ricotta
mixture. Refrigerate for 1 hour or until spreadable.
In another mixing bowl, cream shortening and butter until light and
fluffy. Beat in confectioners' sugar and vanilla. Add enough water
to achieve a spreadable consistency. Tint 3/4 cup frosting pink.
Tint 1/4 cup frosting green. Set aside 1-1/2 cups white frosting.
To assemble, split each cake in half horizontally. Place one layer
on a serving plate; spread with a third of the filling. Repeat
layers twice. Top with remaining cake layer. Frost cake top and
sides with remaining white frosting.
To decorate, place round tip #5 and reserved white frosting in a
pastry bag; pipe vines on cake. Change to shell tip #21; pipe shell
border along bottom and top edges. Use petal tip #103 and pink
frosting to pipe the rosebuds. Use leaf tip #67 and green frosting
to pipe the leaves. Store in the refrigerator.
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