Meamoreitalianlovecake Recipes

Steps:

• Preheat over to 350 degrees.
• Prepare cake mix as directed on package with water, oil and eggs.
• Pour batter into a greased and floured 9 x 13 inch pan.
• Blend together Ricotta, eggs, vanilla and sugar until smooth.
• Pour evenly over chocolate batter.
• Bake for 1 hour.
• Cool cake completely, but leave in pan.
• Blend together pudding and milk (this will get very thick) and then fold in Cool Whip.
• Spread on top of cake and chill before serving.

Steps:

• Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
• Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
• Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
• Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

Steps:

• Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.
• To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.
• To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.

Steps:

• For layer cake, use three 9" round pans.
• Place greased paper in bottom of pans.
• Beat sugar, shortening and margarine until fluffy.
• Add egg yolks and vanilla; beat well.
• Combine flour, soda & salt in a separate bowl.
• Add alternately dry ingredients and buttermilk.
• Stir in coconut and pecans.
• Beat egg whites until stiff, fold into mixture.
• Bake in 350 degree oven for 30-40 minutes.
• Frosting: Beat 1/2 c margarine, 8 oz. cream cheese and 1 tsp vanilla. Add one box confectioners sugar, a little bit at a time, then add 1 tsp vanilla.

Steps:

• Position a rack in the center of the oven and preheat the oven to 375 F degrees.
• To make the cake, combine the powdered sugar and cake flour.
• In a large bowl, using an electric mixer on high speed, beat the egg whites, cream of tartar, vanilla extract, almond extract, and salt until well mixed and soft peaks form.
• Beat in the sugar, a little at a time, and beat until stiff but not dry.
• With a rubber spatula, fold in the dry ingredients until the flour is just incorporated.
• Pour the mixture into an ungreased 10-inch tube pan, shaking the pan lightly.
• Bake for 30 to 35 minutes, or until the top springs back when touched and is golden brown.
• Invert the pan onto a bottle or funnel and cool completely.
• To assemble, using a serrated knife, cut the cake into three layers.
• Sprinkle each layer with some of the amaretto.
• Place one layer on a serving plate.
• Spread the pistachio ice cream on the bottom layer and top with the second layer.
• Spread the chocolate ice cream on the second layer and top with the third layer.
• Freeze the cake for 20 to 30 minutes, or until set.
• Meanwhile, to make the topping, in a chilled bowl, using an electric mixer on medium speed, beat the heavy cream and the remaining amaretto until it forms soft peaks.
• Spread on the top and sides of the cake.
• Return to the freezer.
• Meanwhile, in a small saucepan, over low heat, melt the chocolate chips, stirring until smooth.
• Line a baking sheet with aluminum foil.
• Pour the melted chocolate onto the prepared pan, spreading it 1/4 inch thick.
• Let chocolate set for 15 minutes.
• Using an oiled heart shaped cookie cutter, cut out hearts.
• Place them on top of the cake.
• Keep cake in the freezer until ready to serve.

Steps:

• Preheat oven to 350 degrees.
• Prepare cake as directed on box and pour into greased and floured 9 x 13 pan.
• In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well.
• Spoon over unbaked cake.
• Bake cake for 1 hour.
• Cool.
• Mix instant pudding with milk; fold in whipped topping.
• Spread over cake; refrigerate.

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans. Cream butter, shortening and granulated sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut., Pour prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Refrigerate.

Steps:

• Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
• Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
• Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
• Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

Steps:

• For The Cake:.
• Preheat the oven to 350 degrees*.
• Grease and flour a 12x15x3 cake pan.
• Prepare the cake according to the package instructions; using the 3 eggs and vegetable oil.
• Pour the cake mix into the prepared pan, spread evenly, and set aside.
• SPECIAL TIP: If desired, mix cake batter using 1 cup water and 1/4 cup Anisette, Limoncello, Frangelico or other liqueur in place of the 1 1/4 cups of water as called for on the package directions.
• With a mixer on medium speed, beat the remaining eggs; add the ricotta cheese, sugar and vanilla. Beat until sooth and fluffy.
• Carefully pour over the middle of the cake mix. DO NOT SPREAD OR BLEND THE TWO BATTERS TOGETHER.
• Bake for 1 hour, or until a toothpick comes out clean when inserted. (Ricotta cheese will go to the bottom.)
• Remove from the oven; cool in pan on baker's rack.
• For The Topping:
• In a food processor or blender, blend the first 5 ingredients together.
• Add chilled butter cubes; cut in until the mixture looks like wet sand.
• To Finish Off The Cake:.
• Cool cake until warm, about 1 hour. Evenly sprinkle the cinnamon-sugar crumbles over the cake.
• Serve with vanilla ice cream or gelato and a cup of steaming espresso. "That's Amore' !".
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• TO DRAIN RICOTTA CHEESE: Wrap ricotta in a double layer of cheesecloth. Place in a colander, weighed down with 2 or 3 soup-like cans from your pantry. Drain over a bowl in the refrigerator for at least 1 hour.
• *NOTE: If using a glass baking dish or disposable foil pan, bake at 325 degrees for 1 1/2 hours.

Steps:

• Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add 1 egg at a time, beating well after each addition. Beat in applesauce and vanilla (mixture will appear curdled). Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in pecans and coconut., Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle pecans over top of cake. Store in the refrigerator.