Recipe information
Yield
serves 15-20
Ingredients
Cake
2 pounds ricotta cheese
4 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 package fudge marble cake mix
Icing
One 5.1-ounce package instant chocolate pudding mix
1 cup cold milk
8 ounces Cool Whip
Preparation
Step 1
Preheat the oven to 350 degrees. Grease and flour a 13 x 9-inch pan. For the cake, mix the ricotta, eggs, sugar, and vanilla; set aside. Prepare the cake mix according to package directions and pour it into the prepared pan. Immediately spread the ricotta mixture directly on top of the batter. Bake for 1 hour. Remove from the oven and let cool completely in the pan.
Step 2
For the icing, stir the pudding mix into the milk, then fold in the Cool Whip. Spread the icing on the cake in the pan and refrigerate overnight.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
