cherry cheery cake
(3 ratings)
This recipe originally came from my April/May 2004 Taste of Home Magazine. I made it for Easter several years ago without the fancy flowers..mainly, because I didn't have the cake decorating tools.. This is a very moist and delicious cake..my family loved it. I normally don't like making boxed cake recipes, but the beautiful picture of the cake had me..and I also loved the fact that it called for ricotta cheese...yum! You can make this without the fancy flowers...it's still delicious. Enjoy! Picture and recipe courtesy of Taste of Home
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(3 ratings)
yield
12 serving(s)
prep time
45 Min
cook time
15 Min
Ingredients For cherry cheery cake
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1 pkgwhite cake mix (regular size)
- CANNOLI FILLING
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2 - 8 ozpackages, cream cheese, softened
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1carton (15 ounces) ricotta cheese
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1 cconfectioners' sugar
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1 tspvanilla extract
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1/2 tspalmond extract
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1 jar(16 ounces) maraschino cherries
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1 cminiature chocolate chips
- FROSTING
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1 cshortening ( i always use crisco)
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1 cbutter, softened
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7 1/2 cconfectioners' sugar
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3 tspvanilla extract
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4 - 5 Tbspwater
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pink and green gel food coloring
How To Make cherry cheery cake
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1Prepare 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.
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2In a large bowl, beat cream cheese and ricotta until fluffy. Add confectioners' sugar and extracts; beat until smooth.
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3Drain 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.
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4In another large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and vanilla; beat until smooth. 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. (I skipped the coloring of the frosting). **I also cut the frosting recipe in half.
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5Cut each cake horizontally into two layers. Place one layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread remaining white frosting over the top and sides of cake
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6To decorate, cut a small hole in the corner of pastry or plastic bag; insert tip #5. Fill the bag with reserved white frosting; 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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