Italian Christmas Cookie Cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tsp Almond extract
  • 1 (15.25 oz. box Betty crocker french vanilla cake mix, Super Moist
  • 1 Nonpareil sprinkles
  • 4 cups Powdered sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 Baking spray
  • 1/2 cup Olive oil

• Dairy

  • 1 1/4 cup Heavy cream
  • 1 (15 oz. container Ricotta cheese

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Description

Ingredients

• 1 (15.25 oz.) box Betty Crocker™ Super Moist™ French vanilla cake mix
• 1 (15 oz.) container ricotta cheese
• 1 1/4 cup heavy cream
• 1/2 cup olive oil
• 4 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 4 cups powdered sugar
• Nonpareil sprinkles
• Baking spray

Directions

• 1 Heat oven to 325º F. Spray a 9” springform pan with baking spray.
• 2 In a stand mixer, beat together cake mix, ricotta, 3/4 cup heavy cream, olive oil, eggs and 1 teaspoon almond extract. Beat until smooth. Pour into prepared pan.
• 3 Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from springform pan.
• 4 In a small bowl, whisk together 1/2 cup heavy cream, powdered sugar and 1 teaspoon vanilla extract. Drizzle over cake, sprinkle with nonpareils. Allow frosting to set before slicing and serving.

Nutrition