• 1 box strawberry cake mix (or whatever flavor you want)
  • 3 eggs
  • 1 cup water
  • ½ cup oil
  • 1 tsp. vanilla
  • 2 cups ricotta cheese
  • 1 c. sugar
  • Powdered sugar

A sweet and moist cake that doesn’t need frosting
Tales of the Dinner Belle
By Brenda Stanley
Want dessert but not the fuss? Here is a delicious little treat that is so easy to make and yet has a moist and spongy texture that is both tasty and not too rich. My cream cake uses ricotta cheese. It seems I always make this cake when I have made lasagna, because I always end up with extra ricotta cheese. This is the perfect way to use up what’s left in that carton because it bakes up into a creamy moist topping to any regular packaged cake mix. Simple mix up the cake batter and then spread the ricotta and sugar mixture over top. The topping seeps down into the cake giving it a moist and marbled effect. When it’s done, I dust each piece with a little powdered sugar.
Belle’s Cream Cake
1 box strawberry cake mix (or whatever flavor you want)
3 eggs
1 cup water
½ cup oil
1 tsp. vanilla
2 cups ricotta cheese
1 c. sugar
Powdered sugar
Mix cake mix, eggs, water, and oil. Beat for 2 minutes and spread into a 9by 13 inch pan that has been sprayed with cooking spray. Whisk together ricotta, vanilla, and sugar and pour over the batter in cake pan. Bake at 350 degrees for 1 hour or until knife inserted into cake comes out clean. Sprinkle with powdered sugar just before serving.