Italian Christmas Cookie Cake

By duckieq

Ingredients

• 1 (15.25 oz.) box Betty Crocker™ Super Moist™ French vanilla cake mix
• 1 (15 oz.) container ricotta cheese
• 1 1/4 cup heavy cream
• 1/2 cup olive oil
• 4 eggs
• 2 teaspoons pure almond extract
• 4 cups powdered sugar
• Nonpareil sprinkles
• Baking spray

Preparation

Step 1

Heat oven to 325º F. Spray a 9” springform pan with baking spray.
In a stand mixer, beat together cake mix, ricotta, 3/4 cup heavy cream, olive oil, eggs and 1 teaspoon almond extract. Beat until smooth. Pour into prepared pan.
Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from springform pan.
In a small bowl, whisk together 1/2 cup heavy cream, powdered sugar and 1 teaspoon vanilla extract. Drizzle over cake, sprinkle with nonpareils. Allow frosting to set before slicing and serving.