Preheat oven to 350\u00b0.
Grease and flour a 9 x 13 x 2-inch pan. Prepare cake mix as directed; set aside in baking pan.
In a separate bowl, with mixer at medium speed, blend Ricotta cheese, eggs, sugar and vanilla.
Spoon mixture over unbaked cake batter; do not mix.
Bake for 1 hour (or until cake tester comes out dry). Cool on rack.
Frost with Frosting for Italian Love Cake.
Italian Sponge Cake (Pan di Spagna):
Prepare marble cake mix as directed.
In separate bowl, mix Ricotta cheese, eggs, sugar and vanilla.
Pour cake mix in 9 x 13-inch pan.
Pour cheese right on top of batter.
Bake at 350\u00b0 for 1 hour or until done.
olor and set aside.
CAKE:
In lg bowl beat
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
Mix fudge marble cake as directed on package.
Pour into 13 x 9-inch pan.
In separate bowl, mix Ricotta cheese, sugar, eggs and vanilla well.
Spoon cheese mixture on top of unbaked cake.
Bake at 350\u00b0 for 1 hour.
Remove from oven and cool.
Frost with following recipe:
For The Cake:
Preheat the oven to
Prepare cake mix as directed on box.<
Preheat over to 350 degrees.
Prepare cake mix as directed on package with water, oil and eggs.
Pour batter into a greased and floured 9 x 13 inch pan.
Blend together Ricotta, eggs, vanilla and sugar until smooth.
Pour evenly over chocolate batter.
Bake for 1 hour.
Cool cake completely, but leave in pan.
Blend together pudding and milk (this will get very thick) and then fold in Cool Whip.
Spread on top of cake and chill before serving.
Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.
Grease and flour 11 x 13-inch pan.
Make cake according to box directions; pour into pan.
Mix vanilla, sugar, eggs and cheese. Pour gently over cake mix.
Do not blend.
With sharp serrated knife, cut cake into 3 layers.
Sprinkle each layer with 6 tablespoons Amaretto.
Place one layer on platter.
Cut pistachio ice cream into slices.
Place on bottom layer.
Top second layer with strawberry ice cream.
Top with third layer of cake.
Place in freezer.
Frost with cream or Cool Whip on top and sides of cake.
Melt chocolate bits and spread on foil. Chill until hardens.
Cut with small cookie cutter.
Top cake with chocolate decorations.
Make cake mix as directed.
Pour into greased 9 x 13-inch pan. Mix Ricotta cheese, eggs and vanilla until creamy.
Spread on top of cake and bake for 55 minutes at 325\u00b0.
Preheat oven to 350\u00b0.
Prepare cake according to package directions and pour into a 9 x 13-inch pan.
Mix cake and put in 13 x 9 x 2-inch ungreased pan.
(Mix cake according to package.)
Mix cheese, sugar, eggs and vanilla until blended and pour over cake batter.
Bake at 350\u00b0 for 70 minutes. Mix instant pudding and milk and fold in Cool Whip.
Spread on cake after cooled, then refrigerate.
Follow directions
on cake mix box and mix.
In a bowl, blend until
smooth, Ricotta cheese, eggs, vanilla and sugar. Pour
cake mixture
into well-greased and floured 13 x 9-inch pan.
Pour cheese mixture on top of cake mix. Bake one hour at 350\u00b0.
Mix cake according to directions.
Grease and flour a 9 x 13 x 2-inch pan.
Pour cake batter into pan.
Mix Ricotta, eggs, sugar and vanilla.
Spread evenly over cake batter in pan.
Bake at 350\u00b0 for 60 to 70 minutes.
Remove from oven and cool in pan.
Mix pudding mix with milk.
Blend in thawed Cool Whip.
Spread on cooled cake.
Refrigerate.
This is a very nice cake for a large group.
Prepare cake mix according to directions.
Pour into a 9 x 13-inch pan.
Beat the following until smooth:
Ricotta cheese, eggs, sugar and vanilla.
Pour these ingredients over the cake mix very slowly, making sure it is evenly covered.
Bake as directed. Remove from oven and cool.
Then refrigerate overnight.
Prepare cake mix as directed.
Grease and lightly flour 13 x 9 x 2-inch pan.
Pour cake mix into pan and set aside.
At medium speed blend Ricotta, eggs, sugar and vanilla.
Spoon mixture evenly over cake batter.
Do not mix (the cake rises above the cheese mixture).
Bake at 350\u00b0 for 1 hour or until done.
Cool in pan on a rack.
Mix cake mix according to box directions.
Pour cake mix into ungreased 9 x 12 x 2-inch pan.
Mix cheese, eggs, sugar and vanilla in bowl until creamy.
Pour cheese mix over cake batter. Bake at 350\u00b0 for 1 hour.
Mix pudding and milk until thick.
Fold in Cool Whip.
Pour over cake.
Keep refrigerated.