I stumbled across this lovely number a little while ago and I was hooked the moment it said ricotta! I love ricotta cheese and this is such a yummy cake. You could go a little crazier and add some chocolate shavings on top. It's light and very cool how the layers switch while baking. The recipe come from Chew Nibble Nosh.
Ingredients
1 package chocolate cake mix (I recommend using Betty Crocker fudge chocolate) and ingredients to make the cake.
2 pounds ricotta cheese (k- containers don't come in pounds so I used about 800g)
4 eggs
3/4 cup sugar
1 tsp pure vanilla extract
1 (4 serving) package instant chocolate pudding mix
1 cup cold milk (or a little less if using real whipping cream)
8 oz Cool Whip (I used 2 cups whipping cream, whipped and sweetened a bit)
Instructions
1.Preheat your oven to 350 degree F and spray a 9x13 pan with nonstick spray.
2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside
3. In another bowl, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
4. *The following directions are correct. The layers switch during the baking time!
5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter trying not to blend in the cake too much (it might sink a little as you go). Spread to cover the cake batter as best as you can.
6. Bake the cake for 1-1 hour 10 mins. Check with toothpick when it come out mostly clean it's done. Remove from oven and cool completely. This will take some time.
7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Fold the Cool Whip (or whipping cream) into the pudding until combined.
8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day!
No comments:
Post a Comment