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Ricotta Cake
January 03, 2009

I love this cake. I crave it. After reading the reviews stating that the ricotta layer falls to the bottom of the cake, I decided to plan for it by using a bundt pan instead of a 9" x 13" pan and made half the ricotta mixture (and added almond extract to the cake mix as well as 1/2 vanilla and 1/2 almond extract to the ricotta mixture), spooning it all over the top of the cake mixture. Baked as directed in the recipe, inverted onto a plate after it had cooled a bit and then sifted powdered sugar over the top after it had cooled completely. It makes a gorgeous cake, 1/2 moist yellow cake on bottom and 1/2 delicious ricotta layer on top. Yum!

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