Recipe by MARBALET
"Pound cake layered with ricotta cherry filling topped with a luscious chocolate frosting."
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1 (16.5 ounce) can
pitted dark sweet cherries, drained with syrup reserved
1 (12 ounce) package
prepared pound cake
12 (1 ounce) squares
semisweet chocolate, chopped
This is essentially the same cake that my husband's father used to make. He was Italian and made them for family and friends on a regular basis. It was absolutely wonderful and so easy to follow. The Marsala wine makes the cake. I also saved a few cherries to decorate the top and perimeter of the cake as well. It turned out beautiful. I took it to a spaghetti dinner where it was a wonderful hit. Needless to say, we had none left to bring home.
This was okay, but I didn't care for the ricotta filling. I think it would taste better with cream cheese or something less grainy.
Very authentic cake. Ricotta is the traditional cheese to use and adds a special flavour and texture that you do not achieve with cream cheese. I added some extra Italian Glace fruit - cherries, Clementines and figs in the mix and also for decoration. Pistachios also added an extra crunch. You only need a small slice so this cake easily will feed 12 to 15 people. Great for a special occasion.
I loved this recipe! Very authentic. Everyone loved it at the Christmas party...even people who don't usually eat cake. I made my own pound cake as well. What a hit!
Enjoy Italian Style...
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Cassata Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 267
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