Brazie’s Ristorante's Cassata Cake

Brazie’s Ristorante's Cassata Cake
brazie’s ristorante's cassata cake photo by carmen troesser


1 box Betty Crocker yellow cake mix
1 box Betty Crocker chocolate cake mix
2½ quarts heavy cream
6 oz. cornstarch
¼ cup cinnamon
2 cups sugar
11 oz. (¹∕³ liter) amaretto
1 jar Elmer Chocolate Gold Brick Topping


• Bake the yellow cake and the chocolate cake in separate 9-by-13-inch pans according to package directions. Set aside to cool.

• In a large saucepan, whisk together the heavy cream, cornstarch, cinnamon and sugar over medium heat until thickened. Remove from heat and whisk in the amaretto until blended.

• Slice the cakes in half, crosswise. Cover the chocolate layers with half of the warm frosting and then top with the yellow cake layers. Cover the yellow cake tops with the remaining frosting. Refrigerate for 2 hours, until set.

• Before serving, heat the chocolate topping in the microwave or on the stove until melted. Drizzle the desired amount of chocolate on the cake and allow it to cool and harden.

Brazie’s Ristorante
3073 Watson Road, St. Louis, 314.481.5464, Facebook: Brazie’s Restaurant