Here's another no-fuss classic from Depew's Elaine Pampalona Bartkowiak, the News March Cook of the Month. It's dead easy to knock together. The result, with a cheesy bottom layer and whipped topping -- is impressive for the effort.
Italian Love Cake
1 box lemon (or fudge marble) cake mix
2 pounds fresh ricotta cheese
¾ cup sugar
1 teaspoon vanilla
1 (3 ¾ oz.) box instant lemon (or chocolate) pudding
1 cup milk
1 8-ounce carton whipped topping
Mix cake mix as directed on box. Pour into greased and floured 9 x 13 inch pan.
In separate bowl, combine ricotta, sugar, eggs and vanilla. Mix well; spoon over top of unbaked cake. Bake at 350 degrees for 1 hour. Cool in cake pan.
Mix pudding with milk; fold in whipped topping. Spread over cooled cake. Refrigerate and allow to set up before cutting to serve. Excellent the next day.
taggedFood and Drink