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.