Avalanche Cake
Ingredients
- 1 duncan hines fudge marble cake mix
- 2 lbs ricotta cheese ⓘ
- 2 cups shredded carrots ⓘ
- 1 cup butterscotch chips ⓘ
- 1 cup sugar ⓘ
- 1 tablespoon vanilla ⓘ
- 1 tablespoon almond extract ⓘ
- 4 eggs ⓘ
- shortening, to coat cake pan ⓘ
- flour, to coat cake pan ⓘ
- For icing you will need
- 2 (3 ounce) packages cream cheese, softened ⓘ
- 1/2 cup butter, softened ⓘ
- 1 teaspoon vanilla ⓘ
- 1 cup finely shredded pecans (I use a salad shooter)
Instructions
- Grease and flour bundt pan.
- Set aside.
- Preheat oven to 350.
- In a very large bowl, combine cake mix, sugar, ricotta cheese, eggs, vanilla& almond extract.
- Beat well.
- Stir in the carrots and butterscotch chips.
- Pour mixture into cake pan.
- Bake at 350 for at least 1 hour and 10 minutes (longer if needed).
- I use a bamboo skewer to determine when cake is done.
- Poke cake with skewer.
- If skewer comes out clean, cake is finished baking.
- If skewer comes out with gooey substance, bake longer.
- When completely cool, turn out of pan& prepare icing.
- For icing: Mix cream cheese, butter and vanilla together.
- Beat well.
- Gradually add 2 C.
- powdered sugar, beating well.
- Add another 2 1/2 to 2 3/4 C.
- powdered sugar until reaching a good spreading consistency.
- Finally, stir in pecans.
- Once cake is completely cool ice with above frosting.
- Cover and store cake in refrigerator.
Nutrition & Diet Analysis (per serving)
1346
kcal
67% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).