Sicilian Love Cake
Recipe: #25442
January 14, 2017
"From Valerie Bertinelli. Please note there is a 1 hour inactive time not listed in the times."
Original is 12 servings
Ingredients
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- FOR MASCARPONE-RICOTTA FILLING
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- FOR COCOA-MASCARPONE FROSTING
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Nutritional
- Serving Size: 1 (152.1 g)
- Calories 431.1
- Total Fat - 20.4 g
- Saturated Fat - 9.5 g
- Cholesterol - 92.8 mg
- Sodium - 669.7 mg
- Total Carbohydrate - 45.9 g
- Dietary Fiber - 1.1 g
- Sugars - 36 g
- Protein - 18.4 g
- Calcium - 530.5 mg
- Iron - 1.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven according to the cake mix directions.
Step 2
Coat a 9" x 13" pan with canola oil.
Step 3
Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.
Step 4
To make the filling, combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth and then gently pour the filling onto the cake pan of chocolate batter so the top is completely white.
Step 5
Bake until a skewer inserted I the centre comes out clean and the chocolate layer has risen to the top, 50 to 60 minutes and then let the cake cool completely.
Step 6
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 and then using an offset spatula, spread the frosting evenly over the cake.
Step 7
Cut, serve and enjoy.
Tips
No special items needed.
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