CALIFORNIA RICOTTA CAKE 1 packet devil's food cake mix, 18.25-ounce size 1 container ricotta cheese, 15-16 ounce size 1/3 cup powdered sugar 1/3 cup heavy cream 2 teaspoons vanilla extract 2 teaspoons grated orange zest 1/3 cup semisweet chocolate chips, miniature size 2/3 cup roasted almonds; diced 2 tablespoons orange-flavored liqueur Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Prepare cake mix according to package directions. Turn batter into prepared pans. Bake according to package directions (30-35 minutes). Let cake cool in pans 15 minutes, then unmold and let cool completely on wire racks. In a medium bowl, combine ricotta cheese, powdered sugar, cream, vanilla, and orange zest. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes. Stir in chocolate chips and 1/3 cup almonds. Sprinkle 1 tablespoon orange liqueur over top of each cake layer. Stack cake layers together with cheese filling in between and on top and sides. Sprinkle remaining 1/3 cup almonds around top edge of cake in a 1-inch-wide ring. Refrigerate until serving time. Crowd Pleaser
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