How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Hazelnut Cream Cassata

This three-layer yellow cake has a chocolate and raspberry filling.

4.0 by 8 people
Rate me!
  • Makes: 12 servings
  • Prep: 30 mins
  • Chill: Up to 24 hrs
  • Bake: 15 mins 350°F

Hazelnut Cream Cassata



  1. Grease and flour three 9x1-1/2-inch-round cake pans; set aside. Preheat oven to 350 degree F. Prepare cake mix according to package directions using the water, oil, and eggs called for. (If using white cake mix, stir in the 1 tablespoon lemon peel.) Divide batter among prepared pans. (If you have only two 9-inch cake pans, cover and chill one-third of the batter and bake it after the other layers are out of the pans.) Bake about 15 minutes or until a toothpick inserted near the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove cakes from pans. Cool thoroughly.
  2. For filling, in a small bowl stir together the chocolate-hazelnut spread and ricotta cheese. Place one layer of cake on a serving platter; spread top with half of the jam. Spread half of the chocolate mixture over jam. Top with another layer of cake. Spread with remaining jam and remaining chocolate mixture. Top with remaining layer of cake. In a chilled bowl beat whipping cream and powdered sugar with chilled beaters of an electric mixer on medium speed until stiff peaks form. Spread whipped cream over top and sides of cake. Top with hazelnuts. Cover; chill up to 24 hours. Makes 12 servings.

Nutrition Facts (Hazelnut Cream Cassata)

    Per serving:
  • 413 kcal cal.,
  • 23 g fat
  • (10 g sat. fat,
  • 4 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 45 mg chol.,
  • 310 mg sodium,
  • 47 g carb.,
  • 1 g fiber,
  • 25 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...