Recipe courtesy of Joan Crosby

Ingredients

Directions

Mix ricotta, 1 pint of whipped heavy cream, sugar, and vanilla in a bowl till smooth. Add one roughly chopped chocolate bar. Fold in.

Spray a large bowl with nonstick cooking spray (like Pam). Slice sponge cake into half-inch pieces. Line the bowl with one layer of cake. Follow with a layer of filling, making sure to come up to top of bowl. Continue alternating layers of cake and filling till you have reached the top of bowl. Finish with a layer of cake. Seal with plastic wrap and refrigerate overnight.

Remove plastic wrap. Place a pretty cake dish on top of bowl. Invert the cake and remove bowl. Frost with remaining pint of whipped heavy cream. Decorate with 2nd chocolate bar curls and drained maraschino cherries.

Cook's Note

My mother-in-law, Lucille Priore Crosby, makes this fabulous cake every Christmas season. The filling is like a cannoli filling but this is so much better because of the light sponge cake and the cool whipped cream.

IDEAS YOU'LL LOVE

Crab Cakes

Recipe courtesy of Jimmy's Famous Seafood

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Dump Cakes

Recipe courtesy of Ree Drummond

Carrot Cake

Recipe courtesy of Alton Brown

Chocolate Orange Cake

Recipe courtesy of Trisha Yearwood

Blueberry Coffee Cake

Recipe courtesy of Ree Drummond

Chocolate Cake in a Mug

Recipe courtesy of Ree Drummond

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Blueberry Cake Doughnuts

Recipe courtesy of Duff Goldman

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking