This afternoon I had the privilege to give a cooking class to a wonderful group of seniors at Carolina House in Wake Forest NC. We started off with Rigatoni with Sausage, Asparagus, And Artichokes fro Giada De Laurentis’ Everyday Pasta cookbook which was fantastic. Then came the dessert. I made a ricotta cake that was a cheese cake surrounded by a yellow cake. It just melted in your mouth and brought a smile to my face. The creamy ricotta filling was surrounded by light moist yellow cake studded with chocolate chips and a hint of lemon – and it was easy to make.
Makes 12-18 Servings
Ingredients
1 box Yellow Cake Mix
2 lb Whole Milk Ricotta
¾ C Sugar
4 lg Eggs
¼ tsp Almond Extract
½ tsp Vanilla Extract
Grated Zest of 1 Lemon
Preheat the oven to 350 degrees.
Grease and flour a 13-by-9-inch cake pan or a 9 inch round cake pan.
Prepare the cake mix according to the directions on the box, and pour it into the pan smoothing the top.
In a large bowl, blend together the ricotta, sugar, eggs, almond and vanilla extracts and lemon zest until well mixed. Stir in the chocolate chips.
Pour the ricotta batter gently over the cake mix, but don't mix it into the batter. Smooth out the top.
Bake for 50 to 60 minutes until the top is golden brown and a cake tester comes out clean. Let the cake sit about 30 minutes before slicing so it can firm up a bit. Place a spoonful of the optional Chocolate Hazelnut Balsamic Vinegar on the side of the cake for dipping.
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