Saturday, March 30, 2013

Ricotta Cake

This is such an easy cake.  My memory also tells me it is super yummy.  This recipe is from The Italian Community Center Cookbook based out of Milwaukee WI.  I got it as a wedding gift 20 long years ago.

Len wanted to make cheesecake to take home to people at Stony tomorrow.  It really is a holiday cake and serves a lot since it is very dense.

Not vegan.  Not gluten free.  BUT this COULD be gluten free if you use the Betty Crocker Yellow Cake Mix.  It is vegetarian but not vegan.

1 yellow box mix cake, with pudding in the mix if you can
2 lbs ricotta cheese
4 eggs well beaten
1/2 cup sugar
3/4 cup milk
1 teaspoon vanilla

Preheat oven to 350 and grease a 13x9 cake pan.

Mix cake mix according to directions.  Pour in the prepared pan.

Mix the remainder of the ingredients until creamy.  Pour over the still unbaked cake batter.  DO NOT STIR.  Bake for one hour.

Frosting

16 ounces sour cream
1/2 cup sugar
1 teaspoon vanilla

Mix above ingredients.  Pour over hot cake and spread to cover evenly.  Bake additional 10-15 minutes until frosting sets.

Cool, cover, and refrigerate.  Serve cold.

I'll add a photo of the cake after it's cut tomorrow so you can see the magic of it. The cheese sinks to the bottom of the cake and it is so moist. The sour cream on top cannot be better!

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