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Aunt El's Italian Ricotta Cake Recipe

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This recipe for Aunt El's Italian Ricotta Cake, by , is from The Colella Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gina Howerton

Category:
Category:

Ingredients:  
Ingredients:  
1 18 oz. box cake mix (any flavor) plus ingredients to prepare it
32 oz. whole milk ricotta cheese
4 eggs
1/2 cup sugar
1 tsp. pure vanilla extract
8 oz. Cool Whip topping
1 package instant pudding (4 serving size)
1/2 cup milk

Directions:
Directions:
Preheat oven to 350 degrees. Grease a 9/13 inch baking pan. Prepare cake mix according to directions on the box. Pour into a greased 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.


Number Of Servings:
Number Of Servings:
10 to 12

 

 

 

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