Italian Ricotta Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 package yellow cake mix 2 pounds ricotta cheese 3 eggs 3/4 cup sugar 1 tsp vanilla 2 tbsp confectioners sugar
In a large bowl, mix all the ingredients, except confectioners sugar , at low speed.
In another bowl, mix the cake batter.
Put all of the cake mixture in a 13x9 inch greased baking pan. Spoon the ricotta mixture on top of the batter until it is all used. The ricotta will settle down through the batter as the cake is baked. Bake in a 350 degree oven for one hour and 10 minutes . Start testing it at about 55 minutes or so. it takes from 55 minutes to a little over an hour to cook depending on the kind of pan and the temperature of the oven. When it is cooked, cool for about 10 minutes before sprinkling the top with the confectioners sugar. Do not remove from the pan. refrigerate for at least 1 hour, and then serve right from the pan. May be made a day or two ahead.
makes approximately 15 2 inch square servings
Number of Servings: 15
Recipe submitted by SparkPeople user KIMBERLY32.
In another bowl, mix the cake batter.
Put all of the cake mixture in a 13x9 inch greased baking pan. Spoon the ricotta mixture on top of the batter until it is all used. The ricotta will settle down through the batter as the cake is baked. Bake in a 350 degree oven for one hour and 10 minutes . Start testing it at about 55 minutes or so. it takes from 55 minutes to a little over an hour to cook depending on the kind of pan and the temperature of the oven. When it is cooked, cool for about 10 minutes before sprinkling the top with the confectioners sugar. Do not remove from the pan. refrigerate for at least 1 hour, and then serve right from the pan. May be made a day or two ahead.
makes approximately 15 2 inch square servings
Number of Servings: 15
Recipe submitted by SparkPeople user KIMBERLY32.
Nutritional Info Amount Per Serving
- Calories: 203.3
- Total Fat: 3.3 g
- Cholesterol: 49.6 mg
- Sodium: 228.4 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 0.5 g
- Protein: 3.3 g
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