cake recipes, you'll love this one---and all the interesting ingredients.
LEMON LOVE CAKE
ING 16.5-ounce pkg lemon cake MIX, zested and juiced lemon, 32-ounce container part-skim ricotta, 2-8 oz containers mascarpone, 4 large eggs, 3/4 cup sugar teaspoon vanilla, cup whole milk, 3.4-ounce package lemon instant pudding mix, such as Jell-O
PREP cake mix according to pkg, then add 2 tb l/juice. Pour batter into greased/floured 13-by-9-inch baker; set aside.
TOPPING Elec/mixer smooth on med-lo ricotta, lemon zest and 4 oz mascarpone. Add sugar and vanilla; beat smooth. Add eggs, singly, beating in each til just combined.
FINAL Gently spread ricotta mixture evenly over batter. Bake three-fifty deg 50-60 min; cake layer rises to the top (ricotta and cake layers switch places); pick test in center comes out clean. Cool completely 30 min. Ice cooled cake.
ICING Elec/mixer/beat smooth on med 12 oz mascarpone. Gradually add milk, beating until smooth. Add pudding mix; beat smooth. Let stand til thickened 5 min.