Recipes For My Boys: Chocolate Ricotta Cake w/Bittersweet Yogurt Icing

Thursday, April 26, 2012

Chocolate Ricotta Cake w/Bittersweet Yogurt Icing

I found a recipe on the side of Sorrento's Ricotta container for The Best Chocolate Cake Ever.  I just had to try it to see if it was telling the truth.  Changing just a little bit from the original and now waiting to see how it turns out......It was wonderful and my boys were any the wiser of my switch!  My oldest said it was the best while my twins keep asking for it for breakfast!  As far as the icing (frosting) goes, well, let's say I came about it mistakenly by not having enough ingredients on hand when I started the cake.  My boys loved the bittersweet taste.   Get the ricotta out of the fridge, you have a cake to bake!  Enjoy!  <3 and hugs!

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Chocolate Ricotta Cake

dark chocolate cake mix
1 cup Nestle semi sweet chocolate chips
1 cup whole milk ricotta cheese 
1 cup fat free milk
1/3 cup oil
2 eggs

Preheat oven to 350 degrees if using baking pans, per container instructions. 
Beat everything together on low until mixed.  Scrap the sides and stir the bottom.  Beat on medium until fluffy, about 2 minutes.  Put into 2  9x2" greased cake pans. Bake 30-35 minutes.  Cool for 10 minutes and take out of pan to cooling rack.
If using 10" cast iron skillet..preheat oven to 325 degrees. Grease skillet.  

Mix as directed and pour into skillet.  Cook for 25 minutes and turn around cook another 10-20 minutes.  Mine took 45 minutes.  As always, check at earliest time and adjust time accordingly.  Done when a toothpick inserted in middle comes out clean. Take out of pan and cool on rack.  

Chocolate Yogurt Icing 

3/4 cup Nestle semi sweet chocolate chips
2/3 cup Nestle bittersweet chocolate chips
1 to 1 1/2 cups confectioners sugar, sifted
1/2-1 cup low fat vanilla yogurt, room temperature

Melt chocolate according to directions on package.  Whisk in yogurt start with 1/2 cup,  add more later if needed.  Add confectioners sugar 1 cup at the time.  Mixing well with wire wisk.  Taste adding more sugar 1/4 cup at a time until desired taste and consistency.  Ice cake when it is cool.  

It's a Keeper


Angie {Successful2gether} said...

this looks super yummy !:)

Ashleigh and Tiffani said...

This cake looks amazing and super moist. We love following your blog and having you on our blogroll is a treat for our readers too! Cheers, Ashleigh & Tiffani, The Drinking Girls

Debi said...

Angie...Thank You! My boys loved it and I hope you do too! <3 and hugs!

Debi said...

Ashleigh and Tiffani..Thank you ladies! It was very moist and so good. Y'all are so sweet..thank you, thank you, thank you! Love your blog also and really need to set up my blogroll! <3 and hugs!

Joan@chocolateandmore said...

Yum, yum! We can call this healthy with the ricotta cheese and the yogurt, right? I just want to run my finger across the top and get a big dollop of that icing!

Anonymous said...

This cake is delicious. I saw the recipe on the back of the sorrento container but it was a little vague. Thank you for clarifying.

Debi said...

Of course it is healthy Joan! Go ahead and eat it for snacks or even breakfast! <3 and hugs sweets!

Debi said...

You are very welcome! We loved it! <3 and hugs!

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