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The Best Italian Ricotta Cake

Created by LindasBusyKitchen on October 10, 2011

TOPPING
1/2 cup granulated sugar
1 to 2 tablespoons ground cinnamon (depending on how much you like cinnamon)
1 container (16 ounce) frozen whipped topping, thawed (large size Cool Whip, or as much as you like)
1 to 2 cups walnuts, chopped ( or pecans, chopped or crushed, depending on how much you like nuts)

Step 1: Mix cake according to directions on box.
Step 2: Grease and flour a 9x13" pan.
Step 3: Pour cake batter into pan
Step 4: Mix Ricotta, sugar, beaten eggs and vanilla together.
Step 5: Pour Ricotta filling mixture over cake batter, and spread evenly. DO NOT mix with batter!
Step 6: Bake at 350 degrees for 1 hour, or until toothpick comes out clean
Step 7: Cool completely.
Step 8: 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).
Step 9: 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).
Step 10: 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).
Step 11: Chill cake for at least 2 hours before serving. I store mine in the refrigerator.
Step 12: When ready to serve cut into squares.