Edith’s Ricotta Cake

2 lbs ricotta cheese (whole milk)
4 eggs
3 / 4 cup of sugar
2 teaspoons vanilla

1 yellow cake mix (preferably any brand with pudding in the mix)

Confectioner’s sugar

1. Oven to 350 degrees.
2. Grease a 10 x 15-inch pan or 9 x 13 inch pan or 2 8/9 inch round pans.
3. Blend ricotta cheese, eggs, vanilla and sugar together in a bowl. Beat well until smooth.
4. In a separate bowl, prepare cake mix as directed. Pour cake mix batter into greased pan. Spread evenly, making sure the batter is not all in the center.
5. Pour ricotta mixture evenly over the cake batter.
6. Bake 35 to 55 minutes (check for golden color) or until a toothpick comes out clean. Ricotta section may seem a little moist. Cool cake completely in pan. Loosen around the edges of pan with a butter knife and then flip cake over on to a tray. Before serving, sprinkle top with confectioner’s sugar for decoration. Keep refrigerated.
7. ENJOY! – That’s what friends are for. To share recipes

Ricotta Cake is a recipe from my friend Edith. It is amazing to me how we may not see each other for a year, yet when we do it is like yesterday. Edith and I met when we were both working full time and going to college at night for accounting. She and I hit it off immediately, and that was roughly 32 years ago. She was single and moving into a new apartment, and I was married and pregnant at the time we met. I remember visiting her as she was setting up her new apartment. I brought over some things I thought she could use or want. Believe me, nothing special or expensive, because I didn’t have anything like that. When I saw Edith last, she still had a few of those things that I gave her from her first apartment. I was surprised at how Edith talked about those little things I gave her as if they were heirlooms, so precious to her. You have to love a friend who keeps little nothings from years ago and talks about them as great somethings.

Edith has always been a good cook. Anytime I was invited to her home, whether for a coffee or a formal dinner, I looked forward to those times. She is a born hostess. I invited her and her husband for a Saturday night dinner a couple of years ago to join my husband and me; just the four of us, a very intimate and relaxing dinner. Edith brought this ricotta cake that could feed 20 people. That’s the way she is. What I love about Edith is she is one of the few women I know who stills makes something homemade when she comes to your home. I respect and appreciate that. My husband loved her ricotta cake. Edith made her cake in a 9 x 13 inch pan. Her cake had one layer of ricotta and one layer of cake. The ricotta layer was placed on top and sank to the bottom. So, when she flipped it over onto the platter, the ricotta layer was on top. She sent me the recipe. I was having a dinner party that weekend, which was a good opportunity to try this cake. I made the cake but I didn’t have a 9 x 13 inch pan available. I have a 9 x 13 inch pan, but I was preparing something else in that pan at the time. I used a 10 x 15 inch pan. Well, my ricotta layer went to the middle of my cake layer. So there was cake on top and bottom when I flipped it over onto the tray. I told my husband I must have done something wrong or it was because I used a larger pan. Good guy that he is, he said, “Don’t worry; it’s fine.” My company loved it and my husband said he liked it better with the ricotta in the middle. The next day I had a big party to attend. I took the leftover ricotta cake and cut it into squares, decorated it nicely on a pretty platter and brought it. Lucky for me it was a big hit with a whole new crowd of people.

Since then, I just make this recipe with two 8 or 9 inch cake pans and the cake seems to come out better.

It just goes to show no matter how you serve something, whether it is with one layer on top or one layer in the middle or cut into small squares, if something is good, it will taste delicious!

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