Me Amore Italian Love Cake Recipes

Steps:

• Preheat oven to 350 degrees.
• Prepare cake as directed on box and pour into greased and floured 9 x 13 pan.
• In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well.
• Spoon over unbaked cake.
• Bake cake for 1 hour.
• Cool.
• Mix instant pudding with milk; fold in whipped topping.
• Spread over cake; refrigerate.

Steps:

• Position a rack in the center of the oven and preheat the oven to 375 F degrees.
• To make the cake, combine the powdered sugar and cake flour.
• In a large bowl, using an electric mixer on high speed, beat the egg whites, cream of tartar, vanilla extract, almond extract, and salt until well mixed and soft peaks form.
• Beat in the sugar, a little at a time, and beat until stiff but not dry.
• With a rubber spatula, fold in the dry ingredients until the flour is just incorporated.
• Pour the mixture into an ungreased 10-inch tube pan, shaking the pan lightly.
• Bake for 30 to 35 minutes, or until the top springs back when touched and is golden brown.
• Invert the pan onto a bottle or funnel and cool completely.
• To assemble, using a serrated knife, cut the cake into three layers.
• Sprinkle each layer with some of the amaretto.
• Place one layer on a serving plate.
• Spread the pistachio ice cream on the bottom layer and top with the second layer.
• Spread the chocolate ice cream on the second layer and top with the third layer.
• Freeze the cake for 20 to 30 minutes, or until set.
• Meanwhile, to make the topping, in a chilled bowl, using an electric mixer on medium speed, beat the heavy cream and the remaining amaretto until it forms soft peaks.
• Spread on the top and sides of the cake.
• Return to the freezer.
• Meanwhile, in a small saucepan, over low heat, melt the chocolate chips, stirring until smooth.
• Line a baking sheet with aluminum foil.
• Pour the melted chocolate onto the prepared pan, spreading it 1/4 inch thick.
• Let chocolate set for 15 minutes.
• Using an oiled heart shaped cookie cutter, cut out hearts.
• Place them on top of the cake.
• Keep cake in the freezer until ready to serve.

Steps:

• For The Cake:.
• Preheat the oven to 350 degrees*.
• Grease and flour a 12x15x3 cake pan.
• Prepare the cake according to the package instructions; using the 3 eggs and vegetable oil.
• Pour the cake mix into the prepared pan, spread evenly, and set aside.
• SPECIAL TIP: If desired, mix cake batter using 1 cup water and 1/4 cup Anisette, Limoncello, Frangelico or other liqueur in place of the 1 1/4 cups of water as called for on the package directions.
• With a mixer on medium speed, beat the remaining eggs; add the ricotta cheese, sugar and vanilla. Beat until sooth and fluffy.
• Carefully pour over the middle of the cake mix. DO NOT SPREAD OR BLEND THE TWO BATTERS TOGETHER.
• Bake for 1 hour, or until a toothpick comes out clean when inserted. (Ricotta cheese will go to the bottom.)
• Remove from the oven; cool in pan on baker's rack.
• For The Topping:
• In a food processor or blender, blend the first 5 ingredients together.
• Add chilled butter cubes; cut in until the mixture looks like wet sand.
• To Finish Off The Cake:.
• Cool cake until warm, about 1 hour. Evenly sprinkle the cinnamon-sugar crumbles over the cake.
• Serve with vanilla ice cream or gelato and a cup of steaming espresso. "That's Amore' !".
• ______________________________________________________________.
• TO DRAIN RICOTTA CHEESE: Wrap ricotta in a double layer of cheesecloth. Place in a colander, weighed down with 2 or 3 soup-like cans from your pantry. Drain over a bowl in the refrigerator for at least 1 hour.
• *NOTE: If using a glass baking dish or disposable foil pan, bake at 325 degrees for 1 1/2 hours.

Steps:

• Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
• Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
• Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
• Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

Steps:

• Prepare cake as directed on box and pour into a greased and floured 9 X 13 inch pan.
• In a separate bowl, combine ricotta cheese, sugar, eggs, and vanilla; mix well.
• Spoon over unbaked cake.
• Bake at 350 degrees for 1 hour. Cool.
• Mix instant pudding with milk; fold in whipped topping.
• Spread over cake; refrigerate.

Steps:

• Preheat over to 350 degrees.
• Prepare cake mix as directed on package with water, oil and eggs.
• Pour batter into a greased and floured 9 x 13 inch pan.
• Blend together Ricotta, eggs, vanilla and sugar until smooth.
• Pour evenly over chocolate batter.
• Bake for 1 hour.
• Cool cake completely, but leave in pan.
• Blend together pudding and milk (this will get very thick) and then fold in Cool Whip.
• Spread on top of cake and chill before serving.

Steps:

• Prepare cake mix as directed on box.
• Pour batter into lightly greased 9 x 13 pan and set aside.
• Combine Ricotta, sugar, vanilla and eggs. Blend well.
• Pour on top of the chocolate cake mix. It's ok if it doesn't flow to the sides of the pan, as it will distribute evenly after baking.
• Bake at 350 degrees for 55-60 minutes.
• Blend the pudding mix and milk until thick, and then fold in the whipped topping.
• COMPLETELY COOL the cake. You can either spread the pudding mix on top and serve, or dollop some of the chocolate "mousse" on top of each piece served.
• **I used 1% milk, part skim ricotta and sugar free whipped topping and it was fantastic. You may use full fat everything and I'm sure it would be even more rich and lovely**.
• **Great thing for kids to make and watch bake in oven, as the chocolate cake will envelope the ricotta cheese mixture, after you cut it, the ricotta cheese will be in the center of the cake**.