Italian Angel Cake
|Angel cake||1 (8 Or 9 Inches, Packaged)|
|Ricotta cheese||1 Pound (1 Carton)|
|10x confectioners' powdered sugar||1⁄2 Cup (8 tbs), sifted|
|Semi-sweet chocolate square||1 , grated|
|Candied red cherries||1⁄2 Cup (8 tbs), quartered|
|Chopped toasted almonds||2 Tablespoon|
1. Invert cake on a board. Cut cake into 3 even layers, using a sawing motion wth a sharp knife.
2. Place cheese in large bowl of electric mixer; beat at medium speed 3 minutes, or until smooth; add sugar, chocolate, curacao and vanilla; beat 2 minutes longer. Stir in cherries and almonds.
3. Place bottom layer on serving plate spread with half the filling; add middle layer; spread with remaining filling; set top layer in place. Chill about 2 hours, or until filling is firm.