Cherry Cheery Cake
|1 pkg||white cake mix (regular size)|
|2 - 8 oz||packages, cream cheese, softened|
|1||carton (15 ounces) ricotta cheese|
|1 c||confectioners' sugar|
|1 tsp||vanilla extract|
|1/2 tsp||almond extract|
|1 jar(s)||(16 ounces) maraschino cherries|
|1 c||miniature chocolate chips|
|1 c||shortening ( i always use crisco)|
|1 c||butter, softened|
|7 1/2 c||confectioners' sugar|
|3 tsp||vanilla extract|
|4 - 5 Tbsp||water|
|pink and green gel food coloring|
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DirectionsPrepare 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 bowl, beat cream cheese and ricotta until fluffy. Add confectioners' sugar and extracts; beat until smooth.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 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.Cut 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 cakeTo 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.