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Print this Recipe    Sicilian Cream

Sicilian Cream Cake

1 lg. sponge cake
1 1/4 lbs. ricotta cheese
1 c granulated sugar
1 tsp vanilla extract
2 tbsp cognac or rum
3 tbsp chopped semi-sweet chocolate bits
1 tbsp. chopped pistachio nuts
Pinch of salt
Powdered sugar

Split the cake into 3 layers of equal size. Combine the cheese,
sugar, vanilla and cognac and beat well with a wooden spoon until
smooth and fluffy. Add the remaining ingredients except the powdered
sugar and mix thoroughly. Spread one of the layers with the cheese
mixture and place another layer on top. Repeat with the remaining
cheese mixture and sponge cake layer. Refrigerate the cake several
hours. Dust the top with powdered sugar before serving.

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