Lovely Cherry Layer Cake

Lovely Cherry Layer Cake requires approximately 1 hour from start to finish. One serving contains 901 calories, 8g of protein, and 47g of fat. For $1.62 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 14. If you have almond extract, water, ricotta cheese, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. It works well as a side dish. Plenty of people made this recipe, and 133 would say it hit the spot. With a spoonacular score of 21%, this dish is not so super. Similar recipes include Cherry Chocolate Layer Cake, Chocolate Cherry Layer Cake, and Cherry-vanilla Layer Cake.

Servings: 14

Preparation duration: 45 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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 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. Editor's Note: Use of a coupler ring will allow you to easily change pastry tips for different designs. Originally published as Lovely Cherry Layer Cake in Taste of HomeApril/May 2004, pback cover Print Add to Recipe Box Email a Friend

 

Step by step:

1. 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.

2. In a large bowl, beat cream cheese and ricotta until fluffy.

3. Add confectioners' sugar and extracts; beat until smooth.

4. 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.

5. In another large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and vanilla; beat until smooth.

6. 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.

7. Cut each cake horizontally into two layers.

8. Place one layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer.

9. Spread remaining white frosting over the top and sides of cake

10. To decorate, cut a small hole in the corner of pastry or plastic bag; insert tip #

11. 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.

Nutrition Information:

covered percent of daily need