Ricotta Cake

RECIPE:

7.62 ounces yellow cake mix (no pudding kind)

1 large egg

2 tablespoons egg white

1/4 cup vegetable oil

1/2 cup water

3/4 cup ricotta cheese

1/2 tsp vanilla extract

3 tablespoons granulated sugar

2 tablespoons swerve [or use all granulated sugar]

DIRECTIONS:

1. Preheat the oven 350 degrees.

2. Line bottom 8 inch cake pan with parchment and grease.

3. Add yellow cake mix, egg, egg white, oil and water to a bowl. Beat for the directions on the back of cake mix box. [Mine said 2 minutes]. Pour into cake pan.

4. Mix ricotta, vanilla, sugar and swerve until well blended with a hand mixer.

5. Place by spoonfuls on top of batter as close together and evenly as possible.

6. Bake for 38-45 minutes or until toothpick inserted in center comes out clean. [Mine took 43 minutes]

7. Allow to cool in pan for 10 minutes. Invert onto a cooling rack. Cool. Refrigerate and serve cold. Keeps for 2-3 days covered in the refrigerator.