This cake is so simple and delicious. I often bring this when dining with family and friends.
Ricotta Cake with Warm Berry Sauce
Ingredients
- 1 18.25 ounce box yellow cake mix
- 2 pounds ricotta cheese
- 3/4 cup sugar
- 3 eggs
- 1 dash vanilla extract
- Berry Sauce:
- 2 cups mixed frozen berries such as raspberries and blueberries
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
- 1/4 cup water plus 1 tablespoon
- 1/4 teaspoon vanilla extract
- 1-1/2 teaspoons <g class="gr_ gr_64 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="64" data-gr-id="64">cornstrach</g>
Instructions
- Preheat oven to 350 degrees
- Lightly grease a 9 x 13-inch pan.
- Make yellow cake mix according to package directions.
- Pour batter into the greased 9 x 13-inch pan.
- Mix together the ricotta cheese, sugar, eggs and vanilla extract, and spoon over cake batter.
- Bake for 45 minutes.
- Cool completely.
- Top each slice with the warm berry sauce.
- Berry Sauce:
- In a small saucepan over medium-low heat, combine the berries, the lemon juice, 1 tablespoon of sugar, the vanilla and 1/4 cup of water.
- Cover and cook until the berries are softened about 10 minutes.
- Stir the sauce, partially mashing the berries.
- Taste and add the remaining sugar in the mixture is tart.
- In a small bowl, stir 1 tablespoon of water into the cornstarch, then stir into the berry sauce and continue cooking, uncovered until thickened 2 to 3 minutes more.
- Remove from the heat and cover to keep warm
Notes
I always add 1 teaspoon of baking powder to the boxed cake mix it helps it rise nicely.
If the boxed cake mix is old, add 2 teaspoons of baking powder.