Kathie's Love Cake

Special cake for a special lady....Kathie

I made this delicious cake in honor of our friend Kathie. Kathie is moving away, and so at her farewell, I wanted to make a special cake for her. The Italian love cake is very popular, so this Italian girl wanted to make one of her own.

Ingredients:

1 box of Devil's Food cake batter (according to box instructions). To batter add 1/4 cup sour cream for fluffier cake

In separate bowl combine:

3 1/2 cups whole milk ricotta

4 oz or 1/2 cup Marscapone cheese (found in the International Cheese section)

3 large eggs

3/4 cup white sugar

1 tsp good vanilla

1/8 tsp salt

Add all ingredients together and blend until smooth

Chocolate Marscapone Frosting

10 oz marscapone cheese or 1 -1/4 cups

1 - 3.9 oz box of Chocolate instant pudding mix

1 cup whole milk

1 Tbs white sugar

1 tsp good vanilla

Directions:

1. Preheat oven to directions on box cake mix. Coat a 9X13 inch baking pan with canola oil, evenly.

2. Make filling. Set aside.

Pour cake mix batter into prepared pan, evenly spread to one layer. Now this is an important step - You are going to spoon over the batter, the ricotta marscapone filling. Evenly distribute the white filling so that no chocolate is showing. Careful not to blend the two layers together.

Bake in the oven for 55 minutes or until it doesn't jiggle. Use a wooden skewer to check the cake's doneness. Surprise!!! The chocolate layer comes up and becomes the first layer. It will probably crack, but that's normal - not to worry, you will be covering the whole cake with the frosting. My cake took almost 60 minutes to completely bake, so it depends on your oven.

After the cake cools very well, make the frosting, making sure it is smooth and silky. Apply it to the cake completely spreading top of cake.

Cover and refrigerate. Leftover tastes better and better.

Here's Kathie with a gift from Jean the artist.

Before going into the oven with ricotta/marscapone layer.

Comments

20.12.2020 04:19

Kathie Meyers

Jan, Thank you so much! This cake was DELICIOUS!!! Everyone loved it & wanted the recipe. So moist & light. I'll sure miss you! Kathie

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)