Devil's Food Cake With Ricotta Frosting Recipe
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Ingredients
1 cup shortening
3 cups granulated sugar
3 eggs
2 cups buttermilk
1 teaspoon baking soda
3 cups all-purpose flour
6 tablespoons cocoa
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon vanilla
Ricotta Frosting
Directions
Preheat oven to 350°F.
Grease and flour 2 (9-inch) square baking pans.
Beat together shortening and granulated sugar in large bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Gradually add buttermilk to soda, mixing well.
Sift together flour, cocoa and spices; add to egg mixture alternately with buttermilk mixture, beating well after each addition.
Blend in vanilla.
Pour evenly into prepared pans.
Bake 25 minutes or until wooden pick inserted in centers comes out clean.
Cool layers in pans on wire racks 10 minutes.
Loosen edges and remove to racks to cool completely.
Fill and frost with Ricotta Frosting.
Ricotta Frosting: Beat together 2 1/2 pounds ricotta cheese, 1 teaspoon almond extract and 1 1/2 cups powdered sugar until smooth.
Add 1 finely chopped (8-ounce) chocolate bar with almonds; mix well.
Grease and flour 2 (9-inch) square baking pans.
Beat together shortening and granulated sugar in large bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Gradually add buttermilk to soda, mixing well.
Sift together flour, cocoa and spices; add to egg mixture alternately with buttermilk mixture, beating well after each addition.
Blend in vanilla.
Pour evenly into prepared pans.
Bake 25 minutes or until wooden pick inserted in centers comes out clean.
Cool layers in pans on wire racks 10 minutes.
Loosen edges and remove to racks to cool completely.
Fill and frost with Ricotta Frosting.
Ricotta Frosting: Beat together 2 1/2 pounds ricotta cheese, 1 teaspoon almond extract and 1 1/2 cups powdered sugar until smooth.
Add 1 finely chopped (8-ounce) chocolate bar with almonds; mix well.
