Matt.24:14 And this gospel of the kingdom will be proclaimed throughout the whole world as a testimony to all nations, and then the end will come.
1 pkg. French vanilla cake mix
FILLING
1 carton (16oz.) ricotta cheese
1/2 c confectioner's sugar
2 t ground cinnamon
1 t almond liqueur
1 t rum
1 t vanilla extract
2 oz. semisweet chocolate, finely chopped
FROSTING
2 cartons (8 oz. each) mascarpone cheese
3/4 c confectioners’ sugar
1/4 c whole milk
2 t almond extract
1 t vanilla extract
1 c sliced almonds
2 T miniature semisweet chocolate chips
Prepare and bake cake mix according to package directions, using two greased and floured 9 inch round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, combine the ricotta cheese, confectioners’ sugar, cinnamon and extracts or liqueurs; stir in finely chopped chocolate. In another bowl, beat the mascarpone cheese, confectioners’ sugar, milk and extracts until smooth; cover and refrigerate filling and frosting until frosting reaches spreading consistency.
Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top to within one inch of edges, then frost sides and top edge of cake with 2 cups of frosting. Press almonds into sides of cake; pipe remaining frosting around edges, sprinkle chocolate chips over top. Refrigerate until serving.
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