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Devil's Food Cake With Ricotta Frosting

creative.chef's picture
  Shortening 1 Cup (16 tbs)
  Granulated sugar 3 Cup (48 tbs)
  Eggs 3
  Buttermilk 2 Cup (32 tbs)
  Baking soda 1 Teaspoon
  All purpose flour 3 Cup (48 tbs)
  Cocoa 6 Tablespoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Vanilla 1 Tablespoon
  Ricotta frosting 1⁄2 Cup (8 tbs) (adjust quantity as needed)

Preheat oven to 350°F.
Grease and flour 2 (9-inch) square baking pans.
Beat together shortening and granulated sugar in large bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Gradually add buttermilk to soda, mixing well.
Sift together flour, cocoa and spices; add to egg mixture alternately with buttermilk mixture, beating well after each addition.
Blend in vanilla.
Pour evenly into prepared pans.
Bake 25 minutes or until wooden pick inserted in centers comes out clean.
Cool layers in pans on wire racks 10 minutes.
Loosen edges and remove to racks to cool completely.
Fill and frost with Ricotta Frosting.
Ricotta Frosting: Beat together 2 1/2 pounds ricotta cheese, 1 teaspoon almond extract and 1 1/2 cups powdered sugar until smooth.
Add 1 finely chopped (8-ounce) chocolate bar with almonds; mix well.

Recipe Summary

Milk Product

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6687 Calories from Fat 2289

% Daily Value*

Total Fat 259 g398.7%

Saturated Fat 67.4 g336.8%

Trans Fat 27 g

Cholesterol 634.4 mg211.5%

Sodium 1838.6 mg76.6%

Total Carbohydrates 1050 g350%

Dietary Fiber 44.4 g177.6%

Sugars 681 g

Protein 94 g187.5%

Vitamin A 15.2% Vitamin C 2.2%

Calcium 34.7% Iron 187.6%

*Based on a 2000 Calorie diet

Devil's Food Cake With Ricotta Frosting Recipe