Yield: 12 Servings
Measure | Ingredient |
---|---|
1 pounds | Ricotta cheese |
1 pounds | Cream cheese |
1½ cup | Sugar |
4 \N | Eggs |
½ \N | Lemon; juice of |
4 tablespoons | Flour |
4 tablespoons | Cornstarch |
1 teaspoon | Vanilla |
¼ pounds | Margarine |
1 pint | Sour cream |
Mix all ingredients except sour cream until smooth. Put in 10-inch spring pan. Cook 1-½ hours at 325. Turn off oven & leave in oven for 1-½ hours more. Put on sour cream as topping. Will last in refrigerator 2 weeks.
Enough mix for 2 cakes.
MRS GEORGE CRONIN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .