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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake:
1 pkg plain devils food cake mix
1/2 cup vegetable oil
3 large eggs
1 cup water
1/3 cup Amaretto
1 tsp almond extract
Filling:
1 (1 lb, 14 oz) container whole ricotta cheese
3 large eggs
1 cup sugar
1 tsp almond extract,
Frosting:
1 cup whole milk
1 (3.9 oz) pkg chocolate instant pudding mix
1 (8 oz) pkg frozen whipped topping, thawed
Preheat the oven to 350. Spray a 13x9 inch baking pan with vegetable oil spray and dust with flour. Shake out the excess flour and set the pan aside.
Place the cake ingredients in a large mixing bowl and blend on low until are just combined. Scrape down the sides of the bowl with a rubber spatula. Continue to blend on medium speed for 1 1/2 to 2 minutes or until the batter is smooth. Pour into the prepared pan, and set the pan aside.
For the filling, place the filling ingredients in a medium mixing bowl, and mix for 30 seconds or until well blended. Dab the ricotta mixture onto the top of the cake and swirl it in with a dinner knife. There will be a lot of ricotta mixture. Place the pan in the oven. Bake the cake until the top springs back when lightly pressed with your finger, 55 to 65 minutes. Remove the pan from the oven and let it cool on a wire rack for 20 minutes. Turn the cake out onto a serving platter to cool completely.
For the frosting, place the milk and pudding mix in a large bowl and blend with an electric mixer for 30 seconds to combine. Add the thawed topping and beat 30 seconds more, or until smooth. Spread the frosting over the top and down the sides of the cooled cake. Chill in a cake saver or lightly covered with waxed paper until time to serve.
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ITALIAN LOVE CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake:
1 pkg plain devils food cake mix
1/2 cup vegetable oil
3 large eggs
1 cup water
1/3 cup Amaretto
1 tsp almond extract
Filling:
1 (1 lb, 14 oz) container whole ricotta cheese
3 large eggs
1 cup sugar
1 tsp almond extract,
Frosting:
1 cup whole milk
1 (3.9 oz) pkg chocolate instant pudding mix
1 (8 oz) pkg frozen whipped topping, thawed
Preheat the oven to 350. Spray a 13x9 inch baking pan with vegetable oil spray and dust with flour. Shake out the excess flour and set the pan aside.
Place the cake ingredients in a large mixing bowl and blend on low until are just combined. Scrape down the sides of the bowl with a rubber spatula. Continue to blend on medium speed for 1 1/2 to 2 minutes or until the batter is smooth. Pour into the prepared pan, and set the pan aside.
For the filling, place the filling ingredients in a medium mixing bowl, and mix for 30 seconds or until well blended. Dab the ricotta mixture onto the top of the cake and swirl it in with a dinner knife. There will be a lot of ricotta mixture. Place the pan in the oven. Bake the cake until the top springs back when lightly pressed with your finger, 55 to 65 minutes. Remove the pan from the oven and let it cool on a wire rack for 20 minutes. Turn the cake out onto a serving platter to cool completely.
For the frosting, place the milk and pudding mix in a large bowl and blend with an electric mixer for 30 seconds to combine. Add the thawed topping and beat 30 seconds more, or until smooth. Spread the frosting over the top and down the sides of the cooled cake. Chill in a cake saver or lightly covered with waxed paper until time to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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