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Chocolate Italian Love Cake

*Cake does need to chill at least 6 hours before serving. Plan ahead and/or make the day before. 


1 boxed chocolate cake mix AND the ingredients listed on the box

2 lbs (30-32 ounces) ricotta cheese

4 eggs

3/4 cup sugar

1 teaspoon vanilla extract

1 (5.1 ounce) package instant chocolate pudding mix

1 cup cold milk

8 ounces Cool Whip


Preheat oven to 350 degrees. Lightly butter a 9×13 inch pan and set aside.


In a large bowl, prepare your cake mix batter according to the directions on the box. Set aside.


In the bowl of a stand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth (couple minutes).


Pour the cake batter into the prepared baking pan and use an off-set spatula to spread evenly in the pan. Next, carefully pour the ricotta mixture evenly over the top of the cake batter. Gently spread the ricotta mixture so it evenly covers the cake batter. (The cheese will start to sink into the cake batter and that will continue while baking. You'll end up with a very thin layer of cake on the bottom, ricotta cheese layer and thicker cake layer.)


Bake for 60 minutes or until cake is set. Let cake cool completely before frosting.


Once the cake is cool, whisk together the pudding mix and milk until combined. Gently fold the Cool Whip into the pudding until combined. Spread the pudding mixture over the top of the cooled cake. 


Cover the cake and refrigerate at least 6 hours, or overnight, before serving. Best served cold. 


Source: Laura, via Cheri's Recipes


Thanks for printing my recipe! 

~ Chelsea, Whatcha Makin’ Now?

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