pat's easy cassata cake

Name: Pat's Easy Cassata Cake
Prep time: 1 h
Cook time: 30 min
Yield: 12
Cuisine: American
Ingredients: ## CAKE:; 1 box(es) yellow cake mix; 1 package(s) instant vanilla pudding mix (3 oz); 4 large eggs; 1 cup(s) water; 1/3 cup(s) canola oil; 1/4 cup(s) amaretto liqueur; 1/4 cup(s) maraschino cherry juice; ## FILLING:; 2 cup(s) ricotta cheese (15 oz container); 1/2 cup(s) granulated white sugar; 1 1/2 teaspoon(s) almond extract; 1/2 cup(s) slivered almonds, toasted; 1/4 cup(s) maraschino cherries, drained, patted dry & chopped; 1/4 cup(s) semi sweet baking chocolate, chopped; ## TOPPING:; 1 large container of cool whip

(9 RATINGS)

932 Pinches 2 Photos

Pat DiMercurio

Saginaw, MI

Updated on May 4, 2012

My Mother-in-law used to make this wonderful cassata cake for family events. Though I don't remember that she used a special recipe, I've developed two of them; this easy version, and a "from-scratch" version for bakers who think nothing is great unless it's made, by them, from the ground up.(Which I do on occasion) Now, unless you're ready to make your own ricotta cheese and cake, try this on for size. I think your guests will be impressed.

Rate

Blue Ribbon Recipe

Nutty, fresh and fruity! This delicate cake is almost as delightful to look at as it is to eat. Your guests will think you spent hours preparing it!

— The Test Kitchen

prep time 1 Hr

cook time 30 Min

method Bake

yield 12 serving(s)

Ingredients

CAKE:
1 box yellow cake mix
1 package instant vanilla pudding mix (3 oz)
4 large eggs
1 cup water
1/3 cup canola oil
1/4 cup amaretto liqueur
1/4 cup maraschino cherry juice
FILLING:
2 cups ricotta cheese (15 oz container)
1/2 cup granulated white sugar
1 1/2 teaspoons almond extract
1/2 cup slivered almonds, toasted
1/4 cup maraschino cherries, drained, patted dry & chopped
1/4 cup semi sweet baking chocolate, chopped
TOPPING:
1 large container of cool whip

How To Make pat's easy cassata cake

Step 1

Grease 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°.

Step 2

For the Cake: Beat the cake mix, pudding, eggs, water and oil for 2 minutes in a large mixer bowl with an electric mixer.
Step 3

Pour 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.
Step 4

Mix the amaretto and cherry juice and set aside.
Step 5

For the Filling: Mix ricotta, sugar, and almond extract together and blend well. Stir in almonds, cherries and chocolate and blend well.
Step 6

To 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.
Step 7

Spread 1/2 the filling over the first layer. Repeat with second layer and the rest of filling. Top with last layer of cake.
Step 8

Cover 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! *_*)
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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