Italian Love Cake
Ingredients:
- 1 box chocolate cake mix (plus ingredients as directed on the box)
- 1 (32 oz) container ricotta cheese
- ¾ cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 (5.1 oz) box instant chocolate pudding mix
- 1 cup cold milk
- 1 (8 oz) tub whipped topping (Cool Whip)
Directions:
1. Preheat oven to 350°F (175°C). Prepare the chocolate cake mix according to package instructions.
2. Pour the batter into a greased 9x13-inch baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
3. In a large bowl, combine ricotta cheese, sugar, eggs, and vanilla extract. Beat until smooth and creamy.
4. Spread the ricotta mixture evenly over the cooled chocolate cake layer.
5. In a separate bowl, whisk together instant chocolate pudding mix and cold milk until thickened, about 2 minutes.
6. Gently fold the whipped topping into the pudding mixture until well combined.
7. Spread the pudding and whipped topping mixture evenly over the ricotta layer.
8. Refrigerate the assembled cake for at least 4 hours, or preferably overnight, to allow the layers to set and flavors to meld before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 4 hours 55 minutes
Kcal: Approximately 380 kcal per serving | Servings: 12 servings
Tips:
Use full-fat ricotta for a richer, creamier filling.
Chill the cake overnight to enhance the flavors and texture of the layered dessert.