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.
br>Beat cream cheese and ricotta cheese in a large bowl
Follow directions on box for cake mix.
Mix all ingredients
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.
or the filling, beat the ricotta cheese and granulated sugar in
For The Cake:
Preheat the
or the dough inside: put ricotta together with powdered sugar and
large mixer bowl, beat ricotta cheese and sugar on med
Prepare cake mix as directed on box.<
9-inch round cake pan.
Whisk ricotta cheese and sugar
large bowl, beat drained ricotta until very smooth.
Gradually
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.
Preheat oven to 350\u00b0.
Grease and flour pan.
Prepare marble cake mix as directed and pour into pan.
In a mixing bowl, mix Ricotta, sugar, 4 eggs and vanilla.
Layer over marble cake batter.
Bake at 350\u00b0 for 45 to 60 minutes.
Allow cake to cool. Serve.
Prepare cake mix as directed.
Pour batter into a greased and floured 9 x 13 x 2-inch pan.
With mixer at medium speed, blend Ricotta cheese, eggs, sugar and vanilla.
Spoon Ricotta mixture over unbaked cake batter.
Bake in preheated 350\u00b0 oven for 1 hour or until cake tester comes out dry.
Cool in pan.
Follow directions on cake mix box.
In a deep bowl, blend until smooth, the Ricotta, eggs, sugar and vanilla and pour the mixture on top of the cake mix.
Bake at 350\u00b0 for 1 hour in a 13 x 9-inch pan.
Blend milk and pudding together until thick.
Fold in the Cool Whip.
When cake is very cold, spread this on top of it.
Prepare cake mix.
Pour into greased 13 x 9-inch dish.
Mix on medium speed, Ricotta, eggs, sugar and vanilla.
Pour on top of cake mix.
Bake at 325\u00b0 for 1 1/4 hours, until done.
Mix pudding and milk until thick; add Cool Whip.
Beat at low speed until creamy.
Spread on cooled cake.
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.
For the cake:
Preheat the oven to
baking powder, vanilla bean seeds, ricotta, 2/3 cup sugar with