Hazelnut Cream Cassata

Total Time: 32 mins Preparation Time: 7 mins Cook Time: 25 mins

Ingredients

• 1 (18 1/4 ounce) package pillsbury moist supreme lemon cake mix
• 1 cup water
• 1/3 cup oil
• 3 eggs
• 1/3 cup chocolate hazelnut spread
• 1/3 cup ricotta cheese
• 1/3 cup seedless red raspberry jam
• 1 1/2 cups whipping cream
• 2 tablespoons powdered sugar, sifted
• halved toasted hazelnuts

Recipe

• 1 grease and flour three 9 inch round cake pans; set aside.
• 2 preheat oven to 350°f
• 3 prepare cake mix according to package directions using the water, oil, and eggs called for.
• 4 divide batter among prepared pans. (if you have only two 9-inch cake pans, cover and chill one-third of the batter and bake it after the other layers are out of the pans.)
• 5 bake about 15 minutes or until a toothpick inserted near the center comes out clean.
• 6 let cool in pans on a wire rack for 10 minutes.
• 7 remove cakes from pans.
• 8 cool thoroughly.
• 9 for filling, in a small bowl stir together the chocolate-hazelnut spread and ricotta cheese.
• 10 place one layer of cake on a serving platter; spread top with half of the jam.
• 11 spread half of the chocolate mixture over jam.
• 12 top with another layer of cake.
• 13 spread with remaining jam and remaining chocolate mixture.
• 14 top with remaining layer of cake.
• 15 in a chilled bowl beat whipping cream and powdered sugar with chilled beaters of an electric mixer on medium speed until stiff peaks form.
• 16 spread whipped cream over top and sides of cake.
• 17 top with hazelnuts.
• 18 cover; chill up to 24 hours.