Family Recipes

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Ricotta Cake



From the kitchen of Stephanie Knewasser



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This is simple to make, as it starts out with a cake mix. The addition of sweetend ricotta transforms a basic yellow cake into a moist cake with a cheesecake layer. Nice on a hot day.



Follow box directions to make batter for a yellow cake.

Pour into pan, but do NOT bake.


Combine:

2 lb whole ricotta (4 cups)

3/4 c sugar

4 eggs

1 tsp vanilla

Mix until smooth.

Pour evenly over batter.


Bake @ 350, 45 min- 1 hour.

It's done when a toothpick inserted in center comes out clean.

Cool.

Keep refrigerated.


Dust with confectioners sugar when serving.

Eat chilled.


NOTE: the ricotta layer sinks to the bottom.







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