Ingredients
1 package French vanilla cake mix (regular size)FILLING:1 carton (15 ounces) ricotta cheese1/2 cup confectioners’ sugar2 teaspoons ground cinnamon1 teaspoon almond extract1 teaspoon rum extract1 teaspoon vanilla extract2 ounces semisweet chocolate, finely choppedFROSTING:2 cartons (8 ounces each) mascarpone cheese3/4 cup confectioners’ sugar, sifted1/4 cup whole milk2 teaspoons almond extract1 teaspoon vanilla extract1 cup sliced almonds2 tablespoons miniature semisweet chocolate chips
Preparation
Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, combine the ricotta cheese, confectioners’ sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the mascarpone cheese, confectioners’ sugar, milk and extracts on medium speed until creamy (do not overmix).
Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting.
Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving.
