Recipe by Juanita Peek
"We were served Cassata in Italy on a number of occasions. It was always excellent. A beautiful presentation."
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1 (18.25 ounce) package
pound cake mix
part-skim ricotta cheese
heavy whipping cream
chopped semisweet chocolate
candied mixed fruit
4 (1 ounce) squares
hot, strong brewed coffee
1 1/2 teaspoons
Lovely flavors, the icing is especially good. I am not a fan of candied fruit so I used orange zest that had been microwaved with a tiny bit of confectioners sugar and orange juice (2 tsp zest, 1/2 tsp sugar 1 tsp juice). Many rave reviews from those served.
Unexpected company! Dessert emergency! Used frozen poundcake. Had leftover candied fruit from Xmas. No orange liqueur so used bourbon. Was delightful, anyhow. Wows all around and this one is a keeper. Next time, I will do it with homemade poundcake, the right way....it can only get better!
I made this recipe for the second time tonight. The first time I couldn't find candied fruit (wrong time of year) so I used dried fruit that I had soaked in Triple Sec. YUM. Even people who didn't like coffee, liked the cake! This time I used the same dried fruit but soaked it in vanilla and water. For this second time I had to use imitation orange flavoring instead of Triple Sec since I was making it for a group of people who couldn't have alcohol in the cake mix. Rave reviews!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 217
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