Hazelnut Cream Cassata - Posted by Jessica

This is one of the BEST cakes I've ever had! I highly recommend it! It is a little bit of a project as it is 3 layers (but it does use cake mix so that helps in prep time) and whipping cream can take a little while, but it is totally worth it! Thank you Better Homes and Gardens for this amazing recipe!

Ingredients:

1 pkg 2-layer-size white cake mix or lemon-flavor cake mix (I used white)
1 Tb. finely shredded lemon peel (only if using white cake mix)
1/3 cup Nutella
1/3 cup ricotta cheese
1/3 cup red raspberry jam
2 1/2 cups whipping cream
2 Tb sifted pwd sugar (I forgot to sift it and it was fine!)
Toasted chopped hazelnuts (I used 2 Tb)

Grease and flour three 9" round cake pans (I also put parchement paper on the bottoms to make sure the cake wouldn't stick - spray bottom of pan, cut parchement paper or wax paper to fit, put in bottom of pan and spray paper and sides of pan, then dust with flour).
Preheat oven to 350. Prepare cake mix according to pkg directions. (If using white cake mix, stir in lemon peel). Divide batter among prepared pans. Bake about 15 minutes or till done. Cool in pans on wire rack 10 minutes. Remove cake from pans and cool completely.

For filling, stir together the nutella and ricotta. Place one cake layer on serving platter; spread with half of the jam and half of the nutella mixture. Top with 2nd layer and spread with rest of jam and nutella. Top with 3rd layer. In a chilled bowl beat whipping cream and pwd sugar with chilled beaters of electric mixer on medium speed until stiff peaks form. Spread whipped cream over top and sides of cake. Top with hazelnuts. Cover and chill up to 24 hours. Slice and serve.

Makes 12 servings (I cut it into 16 slices and they were perfect size.)