1 box chocolate cake mix *
3/4 cup sugar
4 eggs
1 tsp. vanilla
2 lb. ricotta cheese
Icing:
1 sm. box chocolate instant pudding
1 cup cold milk
1/4 cup powdered sugar
1 container (8 oz.) Cool Whip
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Directions:
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Prepare mix according to package directions and pour into a prepared 9x13-inch pan. Beat together until well mixed: sugar, eggs, vanilla, and cheese. Spoon onto cake batter and spread with a knife. Bake at 350°F for 60 minutes. As cake bakes, cheese filling sinks to bottom.
Icing:
Beat pudding, milk, sugar. Fold in Cool Whip and spread on cooled cake.
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* I use the chocolate with chocolate pudding type
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User Reviews: |
I've been making this cake for Easter dessert for years. There is never any leftover. This year I'm going to do a lemon/lemon combination. You really have a wide variety and thats what makes this cake so special. It's always a hit. |
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Outstanding-this cake can be so changed by flavorings and pudding. We had dark chocolate cake-added chocolate chips with milk chocolate frosting. Presentation was white melted chocolate swirled on plate and place 3 fresh strawberries with mint leaves and dusted lightly with powdered sugar. Next to try is add flavor (like hazelnut) to the ricotta cheese. This is an really great recipe |
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Very good recipe, my family just loved it.... |
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