Easy No Bake Cassata Cake Recipes

Steps:

• 1. Grease bottom of a 10 x 15" jelly roll pan. Fit a piece of parchment paper or waxed paper into the pan. Preheat oven to 350°.
• 2. For the Cake: Beat the cake mix, pudding, eggs, water and oil for 2 minutes in a large mixer bowl with an electric mixer.
• 3. Pour batter into prepared pan and bake at 350° for 20-25 minutes or until cake springs back when touched. Remove from oven to cool. Flip the cake out onto a cutting board and peel off parchment paper. Cool to room temp.
• 4. Mix the amaretto and cherry juice and set aside.
• 5. For the Filling: Mix ricotta, sugar, and almond extract together and blend well. Stir in almonds, cherries and chocolate and blend well.
• 6. To assemble the Cake: Trim off hard edges of cake Brush cake with the amaretto mixture. Evenly cut the cake into 3 equal bars, approximately 5" wide. Place one piece of cake onto a serving platter.
• 7. Spread 1/2 the filling over the first layer. Repeat with second layer and the rest of filling. Top with last layer of cake.
• 8. Cover the entire cake, top & sides, with Cool Whip. Sprinkle more slivered almonds, maraschino cherry halves and shaved semi sweet chocolate. Keep cake refrigerated until serving time. Remaining cake should be refrigerated. (Like that's going to happen! *_*)

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans.
• Sift the flour, baking powder, and salt together.
• Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in.
• Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans.
• Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
• Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake.
• To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.
• To Make The Rum Syrup: Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature.
• To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake.