Today was the last day for my 10/10/20 Christmas class, it was a smaller class than yesterday and everyone liked the cards. I did get my swap done last night before I went to bed and I ran it over to UPS before everyone got here. Thank Goodness the GoDiva's are a talented bunch cause it cost almost $38.00 to second day air it to make sure it gets to Robin by Wednesday.
This is the card I did.
Paper: Early Espresso, Marina Mist, Shimmery White, Real Red, Letters to Santa DSP
Ink: Jetblack Stazon, Marina Mist, Baja Breeze, Early Espresso, Real Red, Tangerine Tango, Wild Wasabi
Misc: Vintage Trinket button brad
This is the card I was working on when I was at Founder's Circle, I gave a few watercoloring pointers to a few Demonstrators that were sitting with me…Hi Stella & Angie!!! If you want to learn how to watercolor with ink refills I have a 7 page PDF for sale.
A while ago I was watching the Food Network and I think it was The Diners and Drive In show and they had a cake on there that was the Italian Love Cake and it looked so good so I searched for the recipe and found it and I made it today.
Look at my gorgeous dish. My dear friend and faithful blog reader Barbra and her adorable little boy Will sent it to me, wasn't that the sweetest thing? It has a cute wire holder it sits in when it comes out of the oven. I thought the cake would be awesome in it. It is a marble cake so this was the white batter.
Look at the cute roosters on the side.
Then of course you add your blobs of the chocolate batter.
And swirl with a knife to get that marble effect.
Of course I was using fresh eggs from the girls…yum!
After you do all the swirling of the chocolate batter, you need to beat up the ricotta cheese, sugar, eggs and other stuff together, and then you pour that on top of the cake batter. I kinda tried to spread it carefully, but a bit of the chocolate peeked through.
Then I baked it for an hour, look how yummy it is. I wish I had cooked it about 5 minutes more as I found out later there was a bit of a spot in the middle that was not all the way cooked through. Not like it's raw meat or anything, or we were having the Queen over, but still.
Then you want to let it cool. I probably could have let it cool a bit more, but I was antsy to try it.
I mixed up the pudding and then added the cool whip to it.
This I licked the bowl clean, it was so yummy!!! This is what you will frost the cake with.
Ta!Da! And then I barely had the spoon licked off from the icing bowl and I was already cutting the cake to try a piece.
It was so good. Now the recipe says to refrigerate it, and I am not sure if it means to keep what you don't eat in the fridge, or to refrigerate it before you eat it, so I will try a cold piece and let you know if it was better. I did think it was freaky how the ricotta cheese mixture ends up on the bottom of the cake when it actually got poured on the top…it was not like you flipped the cake over either…weird eh?
Here's the recipe.
Italian Love Cake
Marble Cake Mix (box mix)
3.9oz instant chocolate pudding
2 lbs. Ricotta cheese (it's in a plastic container)
1 tsp vanilla
3/4 cup white sugar
1 cup milk (for pudding)
8oz. Cool Whip
Mix marble cake according to box directions and pour into a 9 x 13 inch pan. Mix eggs, cheese, sugar, vanilla and pour over cake mix. Bake 1 hour at 350 degrees. Cool cake.
Mix pudding mix with 1 cup milk, beat for 3 minutes. Add Cool Whip and mix well. Spread over cake. Refrigerate cake.
Let me know if you try it and what you think.
Well I'm gonna go to bed a bit early tonight. I am reading a new book called "My Blood Approves" and it reminds me so much of Twilight it makes me mad at times but yet I really want to keep reading it cause it is different too.
Have an awesome Tuesday and thanks for stopping in.
Wish we could stop by and taste it!!! Glad you like the dish! Have an awesome day girl!!!
Carey Rogers says
Mmmmmmm. I think I need to make one of these. My hips don't think I need to but I think I do. I love the card and so will they.
Carey and Roscoe
I'm sure it means to keep the cake refrigerated. Ricotta cheese is similar to cottage cheese … so I would definitely keep it refrigerated. Looks yummy. thanks for sharing.
Robin Merriman says
Your awesome swaps arrived today – beautiful as always! Just glad you didn't send a piece of that cake – a moment on the lips, forever on the hips! HA! Love ya!
Martha Beck says
The cake looks delicious! I will add it to my Diana Gibbs cookbook. 😉
The card is so cute and I just got that set. Thanx for the inspiration!
Susan Z says
I tried your recipe for Italian Love Cake last night and like you… I was having a difficult time waiting for it to cool! So I went ahead and cut a piece while still warm and frosted just that piece…. mmmmmm good! The cheese filling seemed to be in the middle of the cake that I made… there was a little bit of cake on the bottom and most of the cake was on top. Thanks for sharing the recipe!
Antoinette Bay says
This cake was sooooo good. I tried when I was having company and everyone that tried it enjoyed it. Thanks for sharing it with us.