Ricotta Cake
1 box yellow cake mix
2 pounds whole milk ricotta
¾ cup sugar
4 large eggs
¼ teaspoon anise oil (I used ¼ teaspoon anise extract mixed with ¼ teaspoon vanilla extract)
Preheat the oven to 350 degrees.
Grease and flour a 13-by-9-inch cake pan. Prepare the cake mix according to the directions on the box, and pour it into the pan.
Now, in a large bowl, blend together the ricotta, sugar, eggs, and anise oil (or use the anise and vanilla extract substitution I chose) until well mixed. Pour this over the cake mix, but don’t mix it into the batter.
Bake for 1 hour. Let sit about 30 minutes before slicing so it can firm up a bit. —
1 box yellow cake mix
2 pounds whole milk ricotta
¾ cup sugar
4 large eggs
¼ teaspoon anise oil (I used ¼ teaspoon anise extract mixed with ¼ teaspoon vanilla extract)
Preheat the oven to 350 degrees.
Grease and flour a 13-by-9-inch cake pan. Prepare the cake mix according to the directions on the box, and pour it into the pan.
Now, in a large bowl, blend together the ricotta, sugar, eggs, and anise oil (or use the anise and vanilla extract substitution I chose) until well mixed. Pour this over the cake mix, but don’t mix it into the batter.
Bake for 1 hour. Let sit about 30 minutes before slicing so it can firm up a bit. —
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