Printable | Taste of Home

Lovely Cherry Layer Cake

1 package (18-1/4 ounces) white cake mix
CANNOLI FILLING:
2 packages (8 ounces each) cream cheese, softened
1 carton (15 ounces) ricotta cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 jar (16 ounces) maraschino cherries
1 cup miniature chocolate chips
FROSTING:
1 cup shortening
1 cup butter, softened
7-1/2 cups confectioners' sugar
3 teaspoons vanilla extract
4 to 5 tablespoons water
Pink and green gel food coloring

Prepare and bake cake according to package directions, using two greased and
floured 9-in. round baking pans. Cool for 10 minutes before removing cakes from
pans to wire racks to cool completely. In a large bowl, beat cream cheese and

Printed from tasteofhome.com Nov 18, 2008

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Lovely Cherry Layer Cake cont.

ricotta until fluffy. Add confectioners' sugar and extracts; beat until smooth.
Drain cherries well, reserving 1 teaspoon cherry juice. Chop cherries. Stir
chopped cherries, chocolate chips and reserved cherry juice into ricotta mixture.
Refrigerate for 1 hour or until spreadable. In another large bowl, cream
shortening and butter until light and fluffy. Gradually add confectioners' sugar
and vanilla; beat until smooth. Add enough water to achieve a spreadable
consistency. Tint 3/4 cup frosting pink. Tint 1/4 cup frosting green. Set aside
1-1/2 cups white frosting. Cut each cake horizontally into two layers. Place
one layer on a serving plate; spread with a third of the filling. Repeat layers
twice. Top with remaining cake layer. Spread remaining white frosting over the
top and sides of cake To decorate, cut a small hole in the corner of pastry
or plastic bag; insert tip #5. Fill the bag with reserved white frosting; pipe
vines on cake. Change to shell tip #21; pipe shell border along bottom and top
edges. Use petal tip #103 and pink frosting to pipe the rosebuds. Use leaf tip
#67 and green frosting to pipe the leaves. Store in the refrigerator.

Yield: 14 servings.