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!
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 9×2″ 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.