Italian Love Cake
×Category: Dessert Ingredients | Type: Cake | Servings: 12 | By: The Mikey
Protein 8g • Carbs 50g • Fat 18g • 400 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Nice Italian style cake. Reportedly better the next day after refrigeration.
Ingredients
- For the Base:
- Chocolate Cake Mix (Plus Eggs (oil and water called for on the package plus eggs oil and water called for on the package): 1 Box
- Ricotta Layer:
- Ricotta Cheese: 2 Lbs.
- Eggs (Large): 4
- Sugar: 1 Cup
- Vanilla Extract: 1 TSP
- Pudding Topping:
- Instant Chocolate Pudding: 1 Pkg., 3 Oz.
- Cold Milk: 1 1/2 Cup
- Whipped Topping: 8 Oz.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Prepare the chocolate cake batter according to the package directions.
- Pour the batter evenly into the prepared baking dish.
- In a large bowl, mix together the ricotta cheese, eggs, sugar, and vanilla extract until smooth.
- Carefully spoon the ricotta mixture over the cake batter. Don't worry if it looks unusual—the layers will transform as the cake bakes.
- Bake for 1 hour, or until the cake is set.
- Allow the cake to cool completely.
- In a separate bowl, whisk together the instant chocolate pudding mix and cold milk until thickened.
- Gently fold the whipped topping into the pudding mixture until smooth and fluffy.
- Spread the chocolate topping evenly over the cooled cake.
- Refrigerate for at least 6 hours, or overnight for the best flavor and texture.
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