Monday, May 26, 2008


When I bake, it's usually "from scratch." But over the years, I've found several recipes for desserts that use a cake mix or pudding mix as the base. I'll try this out and make any adjustments I think will improve the recipe before adding them to my collection. The recipe for this cake was given to me by Dot, one of my secretaries. I've made it countless times and shared the recipe just as often. It's one of those cakes that people are surprised to learn is very easy to make. Try it as is the first time. Then, if you like, experiment with adding fruit (e.g. drained crushed pineapple, drained sliced peaches) before you pour in the cake mix batter. Leftovers, if there are any, seem to improve with time (a day or two only, though).

Ricotta on the Bottom Cake
1 pkg. yellow cake mix
2 lbs. whole milk ricotta
4 large eggs
1 tsp. vanilla
3/4 cup sugar

Preheat the oven to 350 degrees and grease and flour a 13 X 9 inch baking pan. In a large bowl, prepare the cake mix according to package instructions (using the ingredients called for). Pour into the prepared baking panIn another bowl, beat the eggs, then add the ricotta, vanilla, and sugar and mix until well blended. Gently and evenly pour the cheese mixture over the cake batter. Bake about 1 hour. If still moist, turn off the oven and check every 10 minutes with a toothpick until no longer moist. Cool, cover with plastic wrap, and refrigerate overnight for best results--do not eat hot! To serve, dust with confectioner's sugar.

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