Italian Ricotta Cake
This is a wonderfully simple recipe which is actually an embellishment to a boxed cake mix. A guaranteed pleaser, when I serve this for company everyone begs for the recipe. My family loves it. My friends love it. I love it. Don't let the rustic appearance fool you. This cake is moist and creamy, light and satisfying. There is a cake layer on the bottom with the scrumptious ricotta cheese layer on the top. You can bake it in one large rectangle cake pan but I prefer to bake it in two 9 inch round pans. I usually put one of the baked cakes in the freezer for a future treat!
1 package white cake mix* and ingredients listed on box
1 cup sugar
2 pounds ricotta
1 teaspoon vanilla**
Preheat oven to 350*
grease and flour 1(9 x 13) or 2 (9" round) pans
Prepare cake mix as directed on box and pout into prepared pan(s).
In the same mixing bowl that you used for the cake mix, combine eggs, sugar, ricotta and vanilla and mix well. Pour cheese mixture over the cake batter in the pan(s).
Bake in preheated oven 1 hour 10 minutes for the rectangle or 50 minutes for the round cakes. Cakes are done when golden and firm.
Cool in pans.
Turn out onto plates or tray and dust with confectioner's sugar just before serving.
I like to serve this with fresh raspberry puree drizzled on the plate.
*yellow or flavored cakes can be substituted
**orange juice or Amaretto can be substituted