Quickly posting this while I have a second. We are in the LONG process of moving and its a little crazy around here. So while I had a lull I thought this would be a simple easy cake to try. It was delicious AND can be changed up by using different flavors. The original recipe I saw was chocolate but, with spring and all...well Lemon just sounded so perfect. Here it is, try it and let me know if you liked it or if you changed it up :)
1 bx lemon cake mix (eggs,oil,water, whatever package calls for)
Ricotta batter:
2 lbs ricotta cheese
4 eggs
1 c sugar
1 tsp vanilla extract
Frosting:
1 (5.1oz) bx of instant vanilla pudding (you can use Lemon for extra lemony flavor)
1 c cold milk
8 oz Cool Whip
Pretty easy. Preheat oven to 350º, spray a 9x13" baking pan with non-stick spray. In large bowl, mix cake mix according to directions on box - set aside.
In another bowl using mixer, beat together ricotta batter ingredients until smooth.
Now pour cake batter into prepared pan and spread evenly.
Carefully spoon ricotta batter over cake batter and gently spread to cover entire cake batter surface.
Bake the cake @350º for about an hour. Don't worry if top cracks, you will cover it with icing.
Allow cake to cool completely and make your frosting. Stir pudding mix and milk together until combined then gently fold in Cool Whip. Spread frosting over cooled cake and refrigerate at least 6 hours or overnight.
Just imagine chocolate cake and chocolate pudding in place of lemon or even strawberry cake and pudding? Lots of ways to change it to fit your family.
*On a side note: It's hard to see the layers it forms because the lemon colors are so light but, if you use chocolate flavors, the chocolate and ricotta layers show up so pretty.
Ricotta batter:
2 lbs ricotta cheese
4 eggs
1 c sugar
1 tsp vanilla extract
1 (5.1oz) bx of instant vanilla pudding (you can use Lemon for extra lemony flavor)
1 c cold milk
8 oz Cool Whip
In another bowl using mixer, beat together ricotta batter ingredients until smooth.
Now pour cake batter into prepared pan and spread evenly.
Carefully spoon ricotta batter over cake batter and gently spread to cover entire cake batter surface.
Bake the cake @350º for about an hour. Don't worry if top cracks, you will cover it with icing.
Allow cake to cool completely and make your frosting. Stir pudding mix and milk together until combined then gently fold in Cool Whip. Spread frosting over cooled cake and refrigerate at least 6 hours or overnight.
Just imagine chocolate cake and chocolate pudding in place of lemon or even strawberry cake and pudding? Lots of ways to change it to fit your family.
*On a side note: It's hard to see the layers it forms because the lemon colors are so light but, if you use chocolate flavors, the chocolate and ricotta layers show up so pretty.
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