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Italian Christmas Cookie Cake

italian christmas cookie cake Dessert Italian
Italian Christmas Cookie Cake
  • Prep 10 min
  • Total 1 hr 20 min
  • Servings 12
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Inspired by a sugar cookie and featuring ricotta and olive oil, this Italian sweet cake is about to become the best you’ve ever tasted. Ever. Ever. ...MORE + LESS -

Ingredients

2 cups 1 container ricotta cheese, strained of excess liquid
4 eggs
1 teaspoon almond extract
3/4 cup heavy cream
1/2 cup olive oil
1 box Betty Crocker™ Super Moist™ French vanilla cake mix
4 cups icing sugar
3-4 tablespoons milk or half-and-half
1 teaspoon vanilla extract
Candy sprinkles of your choic
Baking spray

Steps

Hide Images
  • 1
    Heat oven to 325º F. Spray a 9” springform pan with baking spray.
  • 2
    In a stand mixer fitted with a paddle attachment, beat together ricotta, eggs and almond extract. In a separate bowl or large measuring cup, combine cream and olive oil. Add cake mix to ricotta mixture in small amounts, alternating with adding the cream and olive oil mixture. Beat until smooth. Pour into prepared pan.
  • 3
    Bake for 1 hour, or until a toothpick inserted into the centre of the cake comes out clean. Cool completely before removing from springform pan.
  • 4
    In a small bowl, whisk together icing sugar, milk and vanilla extract. Use more or less milk depending on your desired consistency. Drizzle icing over cake.
  • 5
    Decorate with sprinkles.
  • 6
    Allow frosting to set before slicing and serving.
 

Nutrition Information

Nutrition Facts

Serving Size: 12
Calories
500
% Daily Value
Total Fat
20
Saturated Fat
8
Trans Fat
0
Cholesterol
95
Sodium
320
Dietary Fiber
0
Sugars
56
Protein
7
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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