LOVE CAKE
Steps:
- Preheat oven to 350 degrees F.
- Grease the bottom and sides of a 13 by 9 by 2-inch baking pan with vegetable spray. Dust all over with flour, shaking out excess. Set aside.
- In a large mixing bowl, add 4 eggs, vegetable oil, 1 teaspoon vanilla extract, water and cake mix. Reserve the fudge package for another use. Using an electric mixer with whisk attachment, whisk until well combined, about 3 minutes.
- Into another mixing bowl, add ricotta cheese, 4 eggs, 1 tablespoon vanilla extract and 3/4 cup of granulated sugar. Add chocolate chips. Whisk until well combined, about 2 minutes.
- Pour 2/3 cup of the cake batter into the pan. Add cocoa powder to the remaining batter and pour over the batter in the pan. Gently swirl in the cocoa batter creating a marble look. Pour the ricotta mixture over the batter and place the pan on middle rack in the oven. Bake for 1 hour. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is cooked.
- Remove cake from oven and set aside to completely cool.
- To make the frosting, in a large bowl, add package of chocolate pudding and cold milk. Using an electric mixer, whisk until thick and glossy, about 1 minute. Gently fold in prepared whipped cream until well combined.
- When cake is completely cool, carefully transfer it to a decorative serving platter. Spread frosting evenly over the top of the cake and serve.
- Store leftovers in the refrigerator.
RICOTTA CAKE
Gussy up your yellow cake with this ricotta variation.
Provided by Sandy Pescosolido
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.
- In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.
Nutrition Facts : Calories 181.9 calories, Carbohydrate 25.1 g, Cholesterol 43.2 mg, Fat 6.3 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 2.5 g, Sodium 200.5 mg, Sugar 15.8 g
CHOCOLATE MARBLE CHEESECAKE
Provided by Georgia Downard
Categories Cake Coffee Food Processor Chocolate Dessert Bake Low Fat Cream Cheese Ricotta Almond Amaretto Chill Healthy Sour Cream Self
Number Of Ingredients 18
Steps:
- Heat oven to 350°. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325°. Coat an 8-inch springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tablespoon crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs.
- Filling:
- Purée ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.
ITALIAN LOVE CAKE
Oh my goodness... there is a lot of yumminess in this cake. It's cool and creamy but rich at the same time. The ricotta mixture that bakes on top of this cake really makes this special. It changes the entire texture of the cake, making it almost like a less dense cheesecake. Light and fluffy, the pudding topping is tasty and not...
Provided by Kristie Siegfried
Categories Chocolate
Time 1h
Number Of Ingredients 11
Steps:
- 1. Prepare cake mix as directed on the box. Grease and flour a 9x13 cake pan. Pour the batter into the cake pan. Then follow directions for marbling the cake.
- 2. In a bowl combine the ricotta, sugar, eggs, and vanilla. Mix well.
- 3. Spoon ricotta mixture over top of the unbaked cake.
- 4. Bake for 1 hour in a 350 degree oven.
- 5. Cool completely.
- 6. Mix pudding with the milk.
- 7. Fold in whipped topping.
- 8. Spread over cake and then refrigerate until topping is set or ready to serve.
- 9. NOTE: For marble cake, you can use a yellow cake mix and hold out one cup of yellow mix already made. Mix 1/4 cup of cocoa into the one cup of yellow mix. Spoon the cocoa mix over yellow cake mix and run a knife through it to make a marble cake.
MARBLE RICOTTA CAKE
I found this recipe a few years back in a cookbook called Cucina Deliziosa Cookbook. It is a very moist cake, but not too sweet!
Provided by Kim D.
Categories Dessert
Time 1h30m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Combine all ingredients, except for the cocoa packet and the powdered sugar.
- Beat well.
- In a separate bowl, combine 1 cup of cake batter with cocoa packet.
- Pour remaining yellow batter into a greased and floured Bundt pan.
- Pour cocoa batter on top of yellow cake batter and swirl with a knife to get the "marble" look.
- Bake for 1 hour and 10 minutes or until cake tests done.
- Turn out of pan and cool.
- Sprinkle top with powdered sugar.
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