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