Italian Love Cake

What you need:

    • 1 pkg. chocolate cake mix (I chose dark chocolate fudge), plus ingredients called for on box
    • 2 lb. ricotta cheese
    • 4 eggs
    • 3/4 cup granulated sugar
    • 1 tsp. vanilla extract
    • 1 pkg. (5.1 oz) instant chocolate pudding mix
    • 1 cup cold milk
    • 8 oz. Cool Whip, thawed

Directions:

    1. In a large bowl, mix together cake mix with ingredients called for on the box. Set aside.
    2. In another bowl, beat together ricotta, eggs, sugar, and vanilla until smooth.
    3. Pour the cake batter into a greased 9x13-inch pan and even out with a spatula.
    4. Spread the cheese mixture gently over the top of the cake batter. Even out gently with a spatula.
    5. Bake in a preheated 350 degree oven for 1 hour, then remove from oven and allow to cool completely.
    6. Once the cake has cooled, whisk together pudding mix and milk until combined.
    7. Then carefully fold in the Cool Whip.
    8. Spread on top of the cooled cake and cover with foil or plastic cling wrap.
    9. Refrigerate for at least 6 hours before serving.

Recipe from Chew Nibble Nosh

Posted on Fantastical Sharing of Recipes