Chocolate Italian Love Cake
1 boxed chocolate cake mix AND the ingredients listed on the box
2 lbs (32 ounces) ricotta cheese
3/4 cup sugar
1 teaspoon vanilla extract
1 (5.1 ounce) package instant chocolate pudding mix
1 cup cold milk
8 ounces Cool Whip
Preheat oven to 350 degrees. Lightly butter a 9×13 inch pan and set aside.
In a large bowl, prepare your cake mix batter according to the directions on the box. Set aside.
In the bowl of a stand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
Pour the cake batter into the prepared baking pan and use an off-set spatula to spread evenly in the pan. Next, carefully pour the ricotta mixture evenly over the top of the cake batter. Gently spread the ricotta mixture so it evenly covers the cake batter. (The layers will switch while baking so the ricotta moves to the bottom and cake to the top – like magic.)
Bake for 60 minutes or until cake is set. Let cake cool completely before frosting.
Once the cake is cool, whisk together the pudding mix and milk until combined. Gently fold the Cool Whip into the pudding until combined. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours, or overnight, before serving.
Source: Laura, via Cheri’s Recipes
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