Carabott Cake, not to be confused with the Carrot Cake, is a cake that I think everyone needs to make, or just taste.   The Carabott Cake, the name I baptized it, was made for us by  Mrs. Jane Carabott.  Jane Carabott, is a long time family friend.

When I asked her for the recipe I thought for sure it would be one of those complicated recipes that I would never, ever make.  But to my surprise Jane rattled off the recipe, and in less than a minute the recipe was blurted out…EASY!  I knew that this was the cake I would attempt to make and bring with me to one of my dearest friends for dessert.  First time dessert making you have to bring to one of your long time dear friends, so if it goes horribly gross we can all laugh it off.

Now more about the making of Carabott Cake:

One package of Pillsbury or Duncan Hines yellow cake mix.  Prepare as directed.  Once this is completed go to next step

 In another bowl mix 16 oz ricotta, 3 eggs, 1/4 cup sugar and 1 teaspoon vanilla.  Whip ingredients together until smooth.  

Prepare baking dish as directed on box of yellow cake, pour cake mix into the baking dish, then top with  ricotta mixture  and bake for 45 minutes @ 350 degrees.  

That’s it!  Carabott Cake is done.  You can sprinkle cake with powdered sugar right before serving…