Friday, April 29, 2011

Lynette's Vanilla Bean Ricotta Cake

I white cake mix ( I use french vanilla, since I don't use the vanilla bean) and stuff to make it.
1 pint whole ricotta cheese
1/2 cup white sugar
1 vanilla bean (optional)
1 egg (plus those used in the cake mix)
1 sm pkg instant cheesecake pudding
1 cup milk
1 sm container frozen whipped topping, thawed, or whipped cream
Fresh berries or mint (optional)

Prepare cake mix as directed on the box, scrape seeds from vanilla bean and whisk into cake batter until evenly dispersed. Pour batter into a 9x13 pan or two 8" round pans. Set aside. Combine ricotta cheese, sugar and egg. Blend well. Drop by large spoonfuls into pan evening and swirl with a knife to mix. Bake at 350 degrees, for about 50 minutes.

After cake has cooled, blend pudding mix and milk until thckened. Blend in whipped topping. Spread over cooled cake. If desired, top with fresh berries.

It is best if refrigerated for a while before eating, and I store it in the fridge.

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