This cake is from the Ridge Oak Seniors Cookbook (story posted earlier). I love ricotta, so I was excited to make this. My niece, Julie, called it a cheesecake with a chocolate cake base. That is exactly what it is, and, may I add, it is delicious. For an extra wow, you can add a topping of fresh strawberries or raspberries.
RICOTTA CHOCOLATE CAKE (RO)
Preheat Oven: 350° Bake Time: 1 Hour Serves 12 (very rich)
INGREDIENTS:
1 Box Chocolate Cake Mix (anyone you choose)
2 Lbs. Ricotta
1 Cup Sugar
1 Tsp. Vanilla
4 Eggs
DIRECTIONS:
Grease and flour a 13 x 9 baking dish. Prepare the chocolate cake mix according to the box directions. Set aside (do not bake).
Mix well all the ricotta ingredients.* Pour the cake batter into the baking dish. Pour the ricotta mixture on top and spread evenly.
Bake at 350° for about 1 hour, or until done.
Cool completely and cut into squares or using a glass, cut into rounds.**
*The ricotta mixture may seem very soupy but trust me when you bake ricotta, it firms up.
**I mention this because I think it would make a really pretty dessert when placed in a small bowl or cup. The leftover cake can be cut into pieces, frozen and used later for a crumble.
