Italian Love Cake 

The Italian Love Cake is a delightful dessert that combines rich chocolate cake, a creamy ricotta layer, and a luscious chocolate pudding topping. This dessert is known for its effortless elegance, as the layers naturally form during baking, creating a visually stunning treat that's perfect for any occasion.

Ingredients

For the Ricotta Layer

• 2 (15 oz) containers ricotta cheese

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 4 large eggs (at room temperature)

For the Chocolate Cake

• 1 (15.25 oz) box chocolate or Devil’s Food cake mix

• ½ cup canola or vegetable oil

• 1 cup water

• 3 large eggs

For the Chocolate Pudding Frosting

• 1 (5 oz) box instant chocolate pudding mix

• 3 cups cold milk

• 1 (8 oz) container whipped topping (like Cool Whip), thawed

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick cooking spray or butter.

2. Prepare the Ricotta Layer: In a large mixing bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Use an electric mixer on medium speed to blend the ingredients until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Set the mixture aside.

3. Prepare the Chocolate Cake Batter: In a separate bowl, prepare the cake batter according to the instructions on the box. Combine the cake mix, oil, water, and eggs. Use a hand or stand mixer to beat the batter until smooth and lump-free.

4. Assemble the Cake: Pour the chocolate cake batter evenly into the prepared baking dish. Then, carefully pour the ricotta mixture over the top of the cake batter. Do not stir; the layers will form during baking.

5. Bake the Cake: Place the assembled cake into the preheated oven and bake for 1 hour to 1 hour and 10 minutes. The cake is done when the top is set, and a toothpick inserted into the cake (not the ricotta layer) comes out clean.

6. Prepare the Chocolate Pudding Frosting: While the cake cools, whisk together the instant chocolate pudding mix and cold milk in a large bowl. Whisk for 2-3 minutes until the mixture thickens. Gently fold in the whipped topping until smooth and well combined.

7. Top the Cake: Once the cake has cooled completely, spread the chocolate pudding frosting evenly over the top.

8. Chill and Serve: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight. Slice and serve chilled.

Nutrients

Each serving of this Italian Love Cake contains approximately:

• Calories: 373

• Total Fat: 20g

• Saturated Fat: 9g

• Cholesterol: 91mg

• Sodium: 325mg

• Total Carbohydrates: 40g

• Dietary Fiber: 1g

• Sugars: 25g

• Protein: 11g

• Calcium: 220mg

• Iron: 1mg