Prep 0 mins
Cook 0 mins
- Mix cake according to directions on box.
- Grease and flour 13x9 inch pan.
- Pour cake mix into pan.
- Mix Ricotta, sugar, beaten eggs and vanilla.
- Pour filling mixture over cake batter and spread evenly.
- Do not mix with batter! Bake at 350 degrees for 1 hour or until toothpick comes out clean.
- Cool completely.
- Cut into squares to serve. Holly Wickstrom Guild of St. Mary of the Nativity, Scituate, MA - - - - - - - - - - - - - - - - - -
This is an excellent cake the only thing that I do a little bit differently is to add a can of pie filling to the top of the ricotta mixture so that as it bakes the fruit ends up in the middle. Blueberry, cherry and raspberry are some favorites. It is a favorite whenever I bring it to parties or family gatherings.
I made this for Christmas with my Italian husbands family. It was so GOOD! I had all these old biddies asking me for the recipe since it was better than their ricotta cakes by far. I did put whipped cream and cinnamon sugar on top of it but since I ran out of walnuts I used slivered almonds instead. I had to cook it for an extra 15 minutes as it still wasn't firm at the one hour mark, but I do think it is better to slightly undercook this cake than to overcook it, as it is supposed to be moist. I will be making this again as my hubby has demanded it. Thanks for a great recipe!
This sure was a hit at my house. I made as the recipe instructs, and it came out wonderful. The cake part was nice and moist and the cheese custard, which goes to the bottom of the pan during baking was to die for! You add that to delicious whipped cream and cinnamon and nut mixture and this is one cake you won't forget in a hurry! It was EXCELLENT and everyone wants it again REAL soon. My DS even said he wants it for his birthday cake this year. This is one cake you want to keep refrigerated.