Ingredients
1 jar (10 ounces) maraschino cherries1/2 cup ricotta cheese4 ounces cream cheese, softened2 tablespoons confectioners’ sugar1/4 teaspoon cherry extract1-1/2 cups heavy whipping cream1 prepared angel food cake (8 to 10 ounces)1 tablespoon baking cocoa
Preparation
Drain cherries; reserving 1/4 cup juice. In a large bowl, beat ricotta cheese, cream cheese, confectioners’ sugar and extract until blended. Gradually beat in cream and reserved cherry juice until stiff peaks form.
Using a long serrated knife, cut cake horizontally in half. Place one cake layer on a serving plate; spread with 1 cup whipped cream mixture. Arrange cherries over cream layer. Top with remaining cake layer. Frost top and sides of cake with remaining cream mixture. Dust with cocoa.
