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Carol's Ricotta Cake

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Carol Miller

"This is an old family recipe! Sprinkle with confectioners' sugar or spread your choice of pie filling on top before serving."
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9 h 20 m servings 438 cals
Original recipe yields 12 servings (1 9x13-inch cake)

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  • Prep

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  1. Grease a 9x13-inch baking pan with cooking spray.
  2. Mix cake mix, water, 3 eggs, and oil in large bowl with an electric mixer on medium speed until well-combined, about 2 minutes. Pour batter into baking pan.
  3. Combine ricotta cheese, 6 remaining eggs, and sugar in a large bowl until smooth. Pour over cake batter in the pan. Cover with plastic wrap and refrigerate, 8 hours to overnight.
  4. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pan.
  5. Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, 70 to 75 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 438 calories; 22.3 g fat; 45.4 g carbohydrates; 14.7 g protein; 163 mg cholesterol; 394 mg sodium. Full nutrition

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