Monday, January 03, 2005

Italian Wedding Cake

1 box yellow or white cake mix
1 small can crushed pineapple
1 (32 oz.) carton ricotta cheese
3 eggs
3/4 cup sugar
1 tsp. vanilla

2 boxes instant vanilla pudding
2 cups milk
1 (12 oz.) carton Cool Whip

Preheat oven to 350 degrees. Grease 9 x 12 inch cake pan.
Prepare cake mix according to directions.
Add crushed pineapple to cake mix and stir.
Pour into cake pan.
In a blender, blend ricotta cheese, eggs, sugar and vanilla.
Pour mixture over cake mixture and bake for 1 hour or until done.

Mix together pudding and milk until thick.
Blend in Cool Whip. Spread over cooled cake.
Cake must be kept refigerated.

Thanks to Carrie and Jen for this recipe! Carrie, the stringent perpetual
dieter, who sans sweets, runs to eat this cake! From the Inn at Poplar Corner Cookbook

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