Ny mom called this a Ricotta cake To prevent the ricotta from sinking to the bottom, she used 2 lbs of DRAINED ricotta and mixed it with the eggs, sugar and whatever flavorings. She then would take 1/3 to 1/2 of the ricotta mix and then mix that with the prepared cake mix before adding the ricotta to the top. This way the cakey part is denser, more like a pound cake. Then the ricotta topping does not sink to the bottom. Either way, it is just a matter of preference. But to prevent a soggy cake, you must drain the ricotta as some are more watery than others. I use a cheesecloth lined strainer, put it over a bowl, and leave it in the fridge for a few hours until you see the clear whey in the bowl. Discard the whey and the ricotta is ready to use. If you don't mind your cake a little soft, then don't drain the ricotta. But I always do when making cakes. ENJOY!
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Ny mom called this a Ricotta cake To prevent the ricotta from sinking to the bottom, she used...