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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cassata Siciliana

Source: dLife DD

A traditional Italian dessert filled with ricotta cheese, candied fruit, and chocolate chips with chocolate sauce.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	201.4

Total Carbs	35.2 g

Dietary Fiber	0.5 g

Sugars	19.6 g

Total Fat	1.8 g

Saturated Fat	0.8 g

Unsaturated Fat	0.0 g

Potassium	42.3 mg

Protein	4.4 g

Sodium	193.3 mg

Dietary Exchanges 1.8 Fat, 0.0 Milk, 1.9 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 each angel food cake mix, 14.5oz package 0.5
0 1/2 cup cold water 1.0
1 cup Cheese, ricotta, reduced fat 0.25
0 1/4 cup sugar 1.0
1 oz Candied Fruit 1.0
1 oz semisweet chocolate chips 1.0
1 tsp grated lemon rind 0.25
0 1/4 cup Rum, 90 proof

Chocolate Sauce 0.25
0 1/4 cup Cocoa Powder, unsweetened 2.0
2 tbsp sugar 1.0
1 tbsp cornstarch 0.3333
0.3333 cup Syrup, corn, dark 0.25
0 1/4 cup Milk, 2%, with add vitamin A & D 1.0
1 tsp margarine 2.0
2 tsp vanilla extract

Directions

Preheat oven to 375 degrees.
Mix cake mix and water. Using electric beaters, blend until moist. Beat 2 minutes at high speed.
Spoon batter into a 9 x 5 inch loaf pan. Bake 25 to 30 minutes or until cracks on top look dry.
Let fully cool in pan, laying on its side. Flip cake out of pan.
Using a serrated knife, cut cake horizontally into three equal layers.
Mix ricotta cheese, sugar, candied fruit, chocolate, and lemon rind.
Arrange 1 layer of cake, crust side down in a 9 x 5 inch loaf pan lined with plastic wrap.
Coat cake with 1 tablespoon rum and spoon half the ricotta mixture over top, spreading evenly.
Place second layer on top and repeat with rum and rest of ricotta. Place last cake layer on top and coat with the rest of the rum.
Wrap cake with plastic wrap, pressing down to compress layers.
Chill cake with a 16 ounce can on top, overnight. Take cake out of pan and cut into pieces. Spoon warm Chocolate sauce overtop.

Chocolate Sauce

Heat cocoa, sugar, and cornstarch in a pot.
Whisk in corn syrup and milk until smooth. Cook over medium heat until mixture boils, stirring continually.
Take off of heat and mix in margarine and vanilla. Let cool slightly.