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Italian Love Cake

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A delightful Italian dessert with layers of rich chocolate cake and creamy ricotta filling, topped with smooth chocolate pudding frosting.

Ingredients

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  • 2 15-ounce containers of ricotta cheese
  • 1 cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 4 large eggs (room temperature)
  • 1 15.25-ounce box of chocolate or devil’s food cake mix
  • 1/2 cup canola or vegetable oil
  • 1 cup of water
  • 3 large eggs
  • 1 5-ounce box of instant chocolate pudding
  • 3 cups of milk (cold)
  • 1 8-ounce container of whipped topping, thawed

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Grease a 9×13 baking dish with cooking spray.
  3. Combine the ricotta cheese, granulated sugar, vanilla extract, and 4 large eggs in a mixing bowl and beat until smooth.
  4. Mix the chocolate cake mix, 1/2 cup canola oil, and 1 cup of water in a separate bowl until well incorporated.
  5. Pour half of the chocolate cake batter into the greased baking dish and spread the ricotta mixture on top; then add the remaining chocolate cake batter.
  6. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
  7. Whisk together the instant chocolate pudding and cold milk until thickened.
  8. Spread the chocolate pudding mixture over the cooled cake.
  9. Add the thawed whipped topping on top of the chocolate pudding layer.
  10. Refrigerate the cake for at least 2 hours before serving.

Notes

For best results, refrigerate before serving to allow flavors to meld. Can be stored in the refrigerator for up to 5 days.

Nutrition

Find it online: https://cookingwithmayaa.com/italian-love-cake-recipe/

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