Italian Cream Cheese Cake with Amaretto Orange Peel - Ginsberg's Foods

Italian Cream Cheese Cake with Amaretto Orange Peel

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Italian Cream Cheese Cake with Amaretto Orange Peel
A rich cream cheese and Greek yogurt cake spread with amaretto-orange filling and a creamy frosting
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Servings
slices
Ingredients
  • 5 lb box Pillsbury Creme Cake Mix
  • 4 cups Greek vanilla yogurt
  • 5 cups water cool approx. 72°F
  • 1 lb cream cheese softened, 2 inch chunks
  • 8 large eggs
  • 2 Tbsp butter unsalted, melted
  • 2 Tbsp Vanilla
  • 1 1/2 cups Shredded coconut sweetened
  • 1 1/2 cup pecans chopped
Filling
  • 4 cups Orange marmalade
  • 1 cup Amaretto
Frosting
  • 3 cups cream cheese softened
  • 1 cup butter softened
  • 11 1/3 cups Powedered sugar
  • 1 Tbsp vanilla extract
  • 3 Tbsp milk
  • 1 cup Shredded coconut sweetened, toasted
Garnish
  • 1 cup Raspberry sauce prepared
Servings
slices
Ingredients
  • 5 lb box Pillsbury Creme Cake Mix
  • 4 cups Greek vanilla yogurt
  • 5 cups water cool approx. 72°F
  • 1 lb cream cheese softened, 2 inch chunks
  • 8 large eggs
  • 2 Tbsp butter unsalted, melted
  • 2 Tbsp Vanilla
  • 1 1/2 cups Shredded coconut sweetened
  • 1 1/2 cup pecans chopped
Filling
  • 4 cups Orange marmalade
  • 1 cup Amaretto
Frosting
  • 3 cups cream cheese softened
  • 1 cup butter softened
  • 11 1/3 cups Powedered sugar
  • 1 Tbsp vanilla extract
  • 3 Tbsp milk
  • 1 cup Shredded coconut sweetened, toasted
Garnish
  • 1 cup Raspberry sauce prepared
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Batter
  1. Place cake batter ingredients into mixer bowl fitted with paddle attachment; mix on low speed 30 seconds.
  2. Stop mixer, scrape bowl and paddle, then mix on medium speed for an additional 2 minutes.
  3. Divide batter evenly (approx. 4 lb/pan) between 3 greased and parchment-lined half sheet pans.
Bake Times
  1. Convection Oven* 300°F 18-22 minutes *Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking. Standard Oven 350°F 22-27 minutes
Filling
  1. Add marmalade and amaretto to medium bowl; stir to combine and set aside.
Frosting
  1. Place cream cheese and butter into mixer bowl fitted with paddle attachment; mix on medium speed 2 minutes.
  2. Stop mixer, scrape bowl and paddle, then add half of powdered sugar.
  3. Mix on low speed 1 minute; add remaining half of powered sugar and vanilla extract.
  4. Mix on low speed an additional 30 seconds, then medium speed for 1 minute.
  5. Add up to 3 Tbsp milk as desired for easier spreading.
Assembly
  1. Run knife along sides of pans to loosen cakes and invert one cake layer onto parchment-lined full sheet pan.
  2. Spread 1/3 of marmalade filling over inverted cake; turn out second layer and spread another 1/3 of marmalade filling over top.
  3. Turn out third layer on top of cake with filling; spread top with remaining filling.
  4. Frost sides of cake then top, gently spreading dollops of frosting to cover; some marmalade will mix with the frosting.
  5. Sprinkle top and sides of cake with toasted coconut; refrigerate for at least 2 hours.
Serve
  1. Cut cake in half lengthwise; cut each half into 8 wedges.
  2. Drizzle approx. 1 Tbsp raspberry sauce in decorative pattern on each serving plate; place wedge of cake on decorated plate.
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