Friday, April 1, 2011

Vanilla Bean Ricotta Cake and an ETA


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.


Alisha said...

Yummy, this looks so delicious :)


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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