Avalanche Cake

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

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
• 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)
• 4 3/4 cups powdered sugar, sifted

Recipe

• 1 grease and flour bundt pan.
• 2 set aside.
• 3 preheat oven to 350.
• 4 in a very large bowl, combine cake mix, sugar, ricotta cheese, eggs, vanilla& almond extract.
• 5 beat well.
• 6 stir in the carrots and butterscotch chips.
• 7 pour mixture into cake pan.
• 8 bake at 350 for at least 1 hour and 10 minutes (longer if needed).
• 9 i use a bamboo skewer to determine when cake is done.
• 10 poke cake with skewer.
• 11 if skewer comes out clean, cake is finished baking.
• 12 if skewer comes out with gooey substance, bake longer.
• 13 when completely cool, turn out of pan& prepare icing.
• 14 for icing: mix cream cheese, butter and vanilla together.
• 15 beat well.
• 16 gradually add 2 c.
• 17 powdered sugar, beating well.
• 18 add another 2 1/2 to 2 3/4 c.
• 19 powdered sugar until reaching a good spreading consistency.
• 20 finally, stir in pecans.
• 21 once cake is completely cool ice with above frosting.
• 22 cover and store cake in refrigerator.