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):
Place
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.
For The Cake:
Preheat the oven to
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.
Mix cake according to package directions.
Pour into 9 x 13-inch greased and floured cake pan.
Mix the remaining 5 ingredients, beating until smooth.
Pour evenly over cake batter. Bake at 350\u00b0 for 60 minutes or until cake is done.
When cool, sprinkle confectioners sugar on top.
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.
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.<
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.
Mix cake as directed.
Pour into 9 x 13-inch pan.
Mix Ricotta cheese, sugar, eggs and vanilla together; spoon mixture on top of unbaked cake.
Bake 1 hour at 350\u00b0.
Cool and frost.
Refrigerate.
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:
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.
Prepare marble cake mix as directed on package.
Put in oblong baking pan.
Mix together remaining ingredients.
Pour on top of cake batter and bake at 350\u00b0 for 1 hour or until done.
Cool before icing.
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.
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.
Preheat oven to 350\u00b0.
Prepare cake according to package directions and pour into a 9 x 13-inch pan.
Mix cake as directed on box.
Pour into greased and floured 9 x 13-inch pan.
In separate bowl, combine Ricotta, sugar, eggs and vanilla; mix well.
Spoon over top of unbaked cake.
Bake at 350\u00b0 for 1 hour.
Cool. Mix pudding with milk; fold in whipped topping. Spread over cake; refrigerate.
Prepare cake mix as directed.
Pour into a 9 x 13-inch greased cake pan.
Mix Ricotta cheese, sugar, eggs and vanilla; beat until smooth.
Spread evenly on top of cake batter.
Bake for 1 hour at 350\u00b0.