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Recipes: Elaine Pampalona Bartkowiak's Italian Love Cake

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

4 eggs

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.

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Food and Drink
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