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Makeover Ricotta Nut Torte
Total Time
Prep: 35 min. Bake: 20 min. + cooling
Makes
16 servings
Looking for a special, lightened-up treat? Lots of thin layers and a luscious frosting make this cake a winner that's sure to draw plenty of oohs and aahs. —Suzanne Runtz, Mount Pleasant, South Carolina
Reviews
My cakes came out as flat as pancakes; there was no way I could have cut them in half. Wondering what I did incorrectly. I made sure that my ingredients were fresh. Ay suggestions?
I have made this cake many times using a cake mix. Make a yellow cake mix (I like the ones that have pudding in the mix) per box instructions. When cake has cooled, crumble cake and layer the crumbled cake and ricotta mixture in a bundt pan, pressing down after each layer. Refrigerate over night and then ice with cool whip or serve cool whip with each slice. (to make it easy to get cake out of pan, set in hot water for a few minutes before putting on cake plate.
GOOD COOK.
This makeover was good on the first day but progressively got better on second day and on third day it was gone - well worth the 10 pts on weight watchers if all of your family is watching the points - second day the flavor of the chocolate and pecans were definitely distinguished.