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Italian Angel Cake

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Ingredients
  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
  Curacao 2 Tablespoon
  Vanilla 1 Teaspoon
  Candied red cherries 1⁄2 Cup (8 tbs), quartered
  Chopped toasted almonds 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Ingredient: 
Chocolate

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4.3
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2172 Calories from Fat 761

% Daily Value*

Total Fat 86 g132%

Saturated Fat 43.7 g218.5%

Trans Fat 0 g

Cholesterol 237.9 mg79.3%

Sodium 645.1 mg26.9%

Total Carbohydrates 295 g98.3%

Dietary Fiber 4.8 g19.4%

Sugars 221.6 g

Protein 61 g122%

Vitamin A 40.4% Vitamin C

Calcium 101.2% Iron 20.4%

*Based on a 2000 Calorie diet

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Italian Angel Cake Recipe