Please welcome once again, guest blogger, my dear cousin Liz. This time she shares with us a recipe for Ricotta Cake. No pics this time folks! Liz told me it was gobbled up so fast in her home there was no time for pics! Without further adieu….
Have you ever been so “gung-ho” about holiday baking that you totally go overboard and buy too many baking needs in anticipation of making all of the cookies, cakes and desserts you clipped, circled, highlighted or tore out of the newspaper? Then, due to time constraints and holiday shopping, only accomplish about two recipes. Yes, that was me this holiday season. So in finding ways to use my “leftover” ricotta cheese in a race to beat its expiration date, I found this easy recipe for Ricotta Cake. I don’t have too much faith in recipes that cut corners, but much to my surprise it was delicious. Even my kids couldn’t get enough. In variation, you can use a chocolate cake mix or try others as well.
1 (18.25 oz) pkg yellow cake mix (I used the butter recipe yellow)
24 oz. ricotta cheese
3/4 cup white sugar
1/4 tsp. vanilla extract
1/8 c. confectioners sugar for dusting
1. Preheat oven to 350. Lightly grease one 9×13 in. pan.
2. Make yellow cake mix according to package directions. Pour batter into greased 9×13 in. pan.
3. Mix together ricotta cheese, sugar, eggs, and vanilla extract. Spoon over cake batter.
4. Bake for about 45 min. Sprinkle cake with confectioners sugar when cool.
Recipe from http://www.allrecipes.com