How To make Italian Love Cake
Ingredients
1
pk
fudge marble cake mix
2
pound
ricotta cheese
1
cup
sugar
4
each
eggs
1
teaspoon
vanilla
8
oz
whipping cream
1
pk
instant chocolate pudding
1
cup
milk
Directions:
Mix cake as directed on box. Pour into greased and floured 9x13 pan. In separate bowl, combine ricotta, sugar, eggs and vanilla; mix well. Spoon over top of unbaked cake. Bake at 350 for 1 hour. Cool.
Whip cream. Mix pudding with milk. Fold in whipped cream. Spread over cake. Refrigerate.
How To make Italian Love Cake's Videos
Make Italian Love Cake with Father Hathaway in honor of Saint Frances Xavier Cabrini
Father Edward Hathaway, Rector of the Basilica of Saint Mary in Alexandria, Virginia, shows you how to make Italian Love Cake. He is making it to commemorate the Memorial of Saint Frances Xavier Cabrini.
Torta piu amata in Italia ???? La farai ogni settimana ????????????
Ingredienti :
crema :
500 ml. latte
2 uova
4 cucchiai amido di mais
6 cucchiai zucchero
80 gr. mascarpone o philadelphia
1 limone ????
1 uovo
120 gr. zucchero
scorza di limone ????
320 gr. farina 00
6 gr. lievito in polvere
140 gr. burro
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Italian love cake ????????❣️❣️ / yummy tasty Cakes lover| Love Cakes Italian lover cakes
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How to Make the Most Amazing Chocolate Love Cake | Chocolate Love Cake | Box Cake Done Right
The Most Amazing Chocolate love Cake is here. This cake is so moist and delicious from a cake box that no one will believe. This is light and just right!!!
Chocolate Love Cake
Ingredients:
First layer Cake batter:
1 (15.25 oz) package chocolate cake mix,
1 1/4 cups water
1/2 cup oil
3 eggs
Mix pour in 9x13 buttered baking pan
Don't bake it yet. set aside
Ricotta Cheese Filling:
2 lbs ricotta cheese
4 eggs
1 cup sugar
1 tsp. pure vanilla extract
Pour over the chocolate cake batter and bake preheated oven 350F for 50-60 min until cake is done.
Frosting:
1 (3.9 oz) package instant chocolate pudding mix
1 cup cold milk
8oz. (2 Tub) or 16oz one tub Cool Whip
mix all and it makes amazing frosting.
After cooling the cake to room temperature spread frosting over the cake and refrigerate 4 - 6 hours.
Enjoy this delicious cake! This moist cake truly one of the best cake I have tasted. If you like cake you would love this LOVE cake :)
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Valerie Bertinelli's Lemon Love Cake | Valerie's Home Cooking | Food Network
Adding fresh lemon zest and juice to a box of lemon cake mix with a layer of ricotta cheese mixture makes a delicious lemon cake!
Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking:
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Love Cake
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 55 min (includes cooling time)
Active: 25 min
Yield: 15 slices
Ingredients
Unsalted butter, for greasing
All-purpose flour, for dusting
One 16.5-ounce package lemon cake mix
1 lemon, zested and juiced
One 32-ounce container part-skim ricotta
Two 8-ounce containers mascarpone
4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 cup whole milk
One 3.4-ounce package lemon instant pudding mix, such as Jell-O
Directions
Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
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Valerie Bertinelli's Lemon Love Cake | Valerie's Home Cooking | Food Network
RESTAURANT SHOW | Orobello's: Italian Love Cake | 2-13-2014 | Only on WHHI-TV
Orobello's Bistro & Pizzeria
843-837-5637
OrobellosBluffton.com
103 Buckwalter Place Unit 108, Bluffton, SC