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Ingredients
- CAKE:
- 1 box
- yellow cake mix
- 1 pkg
- instant vanilla pudding mix (3 oz)
- 4 large
- eggs
- 1 c
- water
- 1/3 c
- canola oil
- 1/4 c
- amaretto liqueur
- 1/4 c
- maraschino cherry juice
- FILLING:
- 2 c
- ricotta cheese (15 oz container)
- 1/2 c
- granulated white sugar
- 1 1/2 tsp
- almond extract
- 1/2 c
- slivered almonds, toasted
- 1/4 c
- maraschino cherries, drained, patted dry & chopped
- 1/4 c
- semi sweet baking chocolate, chopped
- TOPPING:
- 1 large
- container of cool whip
Details
Preparation
Step 1
1Grease bottom of a 10 x 15" jelly roll pan. Fit a piece of parchment paper or waxed paper into the pan. Preheat oven to 350°.
2For the Cake:
Beat the cake mix, pudding, eggs, water and oil for 2 minutes in a large mixer bowl with an electric mixer.
3Pour batter into prepared pan and bake at 350° for 20-25 minutes or until cake springs back when touched. Remove from oven to cool. Flip the cake out onto a cutting board and peel off parchment paper. Cool to room temp.
4Mix the amaretto and cherry juice and set aside.
5For the Filling:
Mix ricotta, sugar, and almond extract together and blend well. Stir in almonds, cherries and chocolate and blend well.
6To assemble the Cake:
Trim off hard edges of cake Brush cake with the amaretto mixture. Evenly cut the cake into 3 equal bars, approximately 5" wide. Place one piece of cake onto a serving platter.
7Spread 1/2 the filling over the first layer. Repeat with second layer and the rest of filling. Top with last layer of cake.
8Cover the entire cake, top & sides, with Cool Whip. Sprinkle more slivered almonds, maraschino cherry halves and shaved semi sweet chocolate. Keep cake refrigerated until serving time. Remaining cake should be refrigerated. (Like that's going to happen! *_*)
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