VAL CAKE RECIPES

Steps:

• Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
• Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
• Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
• Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
• Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.

Steps:

• Mix the instant espresso coffee powder into the 1/4 cup of hot water, set aside to cool slightly
• Beat the butter on medium speed until smooth. Blend in the vanilla and cocoa powder and salt.
• Add half of the powdered sugar and half of the coffee. Beat at medium speed until the powdered sugar is incorporated.
• Add the remaining powdered sugar and coffee and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.
• This recipe makes 6 cups of frosting. This is enough to fill, frost and add a moderate amount of decorative piping on a 3 layer 8 inch cake.
• If your consistency is too thin, add more powdered sugar. If too thick, add a bit more water or milk, a teaspoon at a time.