Simple Cake, A Favorite, Made With Ricotta


April 22, 2009|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

Rosalind Mann of Baltimore was looking for a recipe for a ricotta cake. She was not very specific about what exactly she wanted and I received many variations on what people consider to be a ricotta cake.

Several readers sent in similar recipes that used a boxed cake mix for the foundation of the cake. I decided to give the recipe from Linda Ott of Amsterdam, N.Y., a try. She said the cake is a favorite of her family and that she is always asked for the recipe when she takes the cake anywhere.

I tested her recipe using a lemon cake mix and lemon pudding for the frosting. I decided to add a little lemon zest to the frosting to jazz it up some.

This cake is very simple to make, even for an inexperienced baker, yet it is very moist and delicious.

Recipe request

* Vivian Sykes of Baltimore is looking for a cookie recipe from the '50s. It was printed on the wrapper of a Baby Ruth candy bar and the candy was an ingredient in the cookie.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.

italian cheesecake cake (ricotta cake)

(serves 10 to 12)

one 18.2-ounce box cake mix (any flavor), plus ingredients to prepare it

32 ounces whole-milk ricotta cheese

4 eggs

1/2 cup sugar

1 teaspoon pure vanilla extract

8 ounces Cool Whip topping

1 package instant pudding (4-serving size, about 3.4 ounces)

1/2 cup milk

Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.

Prepare cake mix according to directions on the box. Pour into a prepared pan. Mix ricotta, eggs, sugar and vanilla together until smooth and pour cheese mixture evenly over cake batter. Bake for 1 hour. Allow cake to cool completely before frosting.

To make frosting, blend Cool Whip, pudding and milk until fluffy. Spread frosting on cooled cake.

Per slice (based on 12 servings): : 532 calories, 14 grams protein, 27 grams fat, 12 grams saturated fat, 56 grams carbohydrate, 1 gram fiber, 164 milligrams cholesterol, 452 milligrams sodium

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