Avalanche Cake - cooking recipe

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)
4 3/4 cups powdered sugar, sifted

Preparation

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.