The Best Italian Ricotta Cake
October 10, 2011
Categories: Desserts, Cakes, 13x9 Sheet, Dairy, Cheese, Italian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Potluck, Regional Holiday, Summer, Oven Bake, Cake Mix more
"This is my favorite cake and one that I have been making for a few years now. I won a cooking contest with this recipe and wanted to post it. The recipe originated from a lady who went to the same church where I did, when I lived in Scituate Massachusetts as a child. I was excited to make it. I adapted it to my taste, and I have been hooked on it ever since. Whenever I bring it somewhere, I am asked to make it again! My nephew and his father, who are Italian, love it and request it during the holidays. No better compliment than that!"
- Serving Size: 1 (206.6 g)
- Calories 779.2
- Total Fat - 39.6 g
- Saturated Fat - 24.6 g
- Cholesterol - 111.8 mg
- Sodium - 878.6 mg
- Total Carbohydrate - 80.2 g
- Dietary Fiber - 1.6 g
- Sugars - 41.7 g
- Protein - 28.3 g
- Calcium - 783.3 mg
- Iron - 1.3 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Mix cake according to directions on box.
Grease and flour a 9x13" pan.
Pour cake batter into pan
Mix Ricotta, sugar, beaten eggs and vanilla together.
Pour Ricotta filling mixture over cake batter, and spread evenly. DO NOT mix with batter!
Bake at 350 degrees for 1 hour, or until toothpick comes out clean
When the cake is completely cool, smooth the Cool Whip over the top of the cake. (I love mine thick, but if you want a thinner layer, feel free to make it the way you like).
Add cinnamon and sugar into a bowl and mix well. Sprinkle across the Cool Whip. (I love mine with lots of cinnamon, but if you want less,use 1 tablespoon of cinnamon instead of the 2 tablespoonfuls).
Chop nuts to how you like them, then sprinkle on top of the cinnamon sugar mixture. (If you want fewer nuts on top use 1 cup, and if you like it loaded with nuts like I do, then use the 2 cups).
Chill cake for at least 2 hours before serving. I store mine in the refrigerator.
When ready to serve cut into squares.
Tips & Variations
No special items needed.