Friday, April 1, 2011

Vanilla Bean Ricotta Cake and an ETA

Photobucket

Between planning for the Makerie, preparing for our launch, and making the cake above for my aunt's birthday... well, I attempted the last Design a Day shoe, but didn't quite make it. I want it to be special and great, and I just wish I had more time to do everything!

I will have the last design over the weekend, and we will launch the voting period and the dates for the pre-order on Monday! In the interim, here is the {super easy, but super fabulous} recipe for the cake, which is also great with lemon zest in pace of the vanilla:

Vanilla Bean Ricotta Cake

1 package white cake mix
1 pint whole milk ricotta cheese
1/2 cup white sugar
1 vanilla bean {optional}
1 egg plus whatever eggs are called for in cake mix
1 (3.9 ounce) package instant cheesecake pudding mix
1 cup milk
1 container frozen whipped topping, thawed or real whip cream
Fresh Berries and mint {optional}

Prepare cake mix as directed on box. Scrape seeds from vanilla bean and whisk into cake batter until evenly dispersed. Pour batter into 9 x 13 x 2 inch greased baking dish or two 8 inch cake pans. Set aside. Combine ricotta cheese, sugar, and egg. Blend well. Drop mixture by large spoonfuls into pan evenly and swirl with a knife to mix. Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan. After cake has cooled, blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake. If desired, top with fresh berries and mint sprigs.

3 comments:

Alisha said...

Yummy, this looks so delicious :)

WENDEE HOLTCAMP said...

Holy cow that looks yummy! I definitely gotta try it (gluten free) :)

Marley's Momma said...

Jessica...tried my hand at this cake last night! Do you really cook yours for 90 minutes in metal pans @ 350? Mine seemed a bit "done"...but I'm no pro :)

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