Italian Ricotta Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For Cake:
15 ounces whole milk ricotta cheese
4 large eggs
1 teaspoon almond extract
1 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 box white cake mix
3/4 cup heavy cream
For Glaze:
2 cups powdered sugar
1 teaspoon almond extract
3-4 tablespoons milk
Rainbow nonpareil sprinkles
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Directions: |
Directions:1. Preheat oven to 325.
2. Spray a 10" springform pan with non-stick cooking spray.
3. In large bowl beat together with hand mixer your ricotta, eggs, extracts and oil until combined.
4. Add in your cake mix and beat until just incorporated.
5. Slowly add in heavy cream mixing until blended in.
6. Pour into prepared pan and bake for about 60 minutes or until center is set.
7. Remove from oven and cool in pan for about 5 minutes then remove edges and cool completely.
8. Once cooled make your glaze by mixing your powdered sugar, almond extract and milk together in bowl.
9. Pour over cooled cake and sprinkles with nonpareils. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I usually double the recipe to make a taller cake in the springform pan. If you double, you will need to adjust the cooking time for the cake to bake longer.
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