Our Aunt Rosemarie was always our fashion role model as we were growing up. Her beautiful red hair is her signature look and she always dresses so beautifully. Aunt Rosemarie always had a way of making us feel so special. Whenever we visited her in Brooklyn, as children or as adults, she cooked so much food that she could have fed all of Brooklyn! We have fond memories of the long folding tables that she and our uncle Ralph set up in the living room to accommodate our large family.  For us, it was like going to a fine Italian restaurant, enjoying appetizers, pasta, main dish, and desserts.  The meal was endless and oh so good! We are happy to share her delicious ricotta sheet cake that she gave us during a recent phone call. This cake is a real crowd pleaser, extremely moist and so easy to make. ❤️❤️

Servings: 12     Prep Time: 10 minutes      Bake Time: 1 hour 25 minutes   Difficulty: Easy

INGREDIENTS

• 1 box of your favorite yellow cake mix (to make our Gluten-Free version, click here)
• 2 lbs whole milk ricotta cheese
• 1 cup granulated sugar
• juice of 1 small lemon or 1 tsp lemon extract
• 1 tsp vanilla extract
• 4 eggs
• fresh blueberries or raspberries
• powdered sugar 

DIRECTIONS

1. Preheat oven to 350º F.
2. In a medium size bowl mix the ricotta cheese, sugar, eggs, vanilla and lemon juice with a wooden spoon and set aside.
3. Follow directions on cake mix box and pour into a greased & floured  9 x 13-inch baking pan.
4. Pour the ricotta mixture directly on top of the cake batter in the pan. No need to spread or stir as the ricotta will sink to the bottom and form a nice layer.
5. Bake at 350°F for 1 hour and 25 minutes until top is golden brown and a toothpick comes out clean.
6. Cool in the pan placed on a cooling rack. Once cooled cover in plastic wrap and refrigerate.
7. Sprinkle with powdered sugar and top with fresh fruit just before serving.
8. Enjoy!

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