Italian Ricotta Cake

This delicious dessert is submitted from the Kitchen of the Biancheria Family and Worcester School Committee member Dianna Biancheria.

Italian Ricotta Cake

• 1 box of Yellow Cake (read back of box for ingredients to mix)
• 3/4 cup of sugar
• 1/2 teaspoon of Anise Extract
• 2 lbs of Ricotta cheese
• 4 Eggs

Directions:

1. Preheat Oven to 350°
2. Grease and flour a 13×9 inch baking pan
3. In medium mixing bowl: mix yellow cake box mix according to directions on box and set aside
4. In medium bowl, blend ricotta, eggs, sugar, and anise extract
5. First, pour your cake mix in a greased and floured baking pan
6. Then, evenly pour the Ricotta mix over the cake mix
7. Do NOT mix or blend together — let them sit as is.
8. Bake for 1 hour at 350° or until middle is firm
9. Remove from oven and let cool
10. Sift powered sugar on top of cake and cut into 2×2 inch squares (this is a very moist cake, always be careful when removing from baking pan)
11. Store any remaining cake in the refrigerator

Lead image courtesy: monica.shaw/Flickr