Italian Love Cake
Ingredients:
RICOTTA LAYER
- 2 (15-ounce) containers of ricotta cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
CHOCOLATE CAKE
- 1 (15.25-ounce) box chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup water
- 3 large eggs
CHOCOLATE PUDDING FROSTING
- 1 (5-ounce) box instant chocolate pudding
- 3 cups cold milk
- 1 (8-ounce) container whipped topping, thawed
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, beat together the ricotta cheese, sugar, vanilla extract, and eggs until smooth. Set aside.
3. In a separate bowl, combine the cake mix, oil, water, and eggs. Beat on medium speed for about 2 minutes until well blended.
4. Pour half of the chocolate cake batter into the prepared pan, spreading evenly.
5. Carefully spoon the ricotta mixture over the cake batter layer, spreading evenly.
6. Pour the remaining chocolate cake batter over the ricotta layer, smoothing the top.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from oven and allow to cool completely in the pan on a wire rack.
9. While the cake cools, prepare the frosting by whisking together the instant chocolate pudding and cold milk until thickened, about 2 minutes.
10. Fold the whipped topping into the pudding mixture until fully combined.
11. Once the cake is completely cooled, spread the pudding frosting evenly over the top.
12. Refrigerate the cake for at least 2 hours before serving to allow the frosting to set.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 2 hours 10 minutes
Kcal: Approximately 350 kcal per serving | Servings: 12 servings
Tips:
Use room temperature eggs for a smoother ricotta layer and better mixing.
Chill the cake well to ensure the pudding frosting sets firmly for clean slices.