Italian Love Cake
Chocolate cake and sweet ricotta layers bake together beneath a fluffy chocolate pudding and whipped topping spread over the cooled cake.
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Ingredients
- 1 package chocolate cake mix (13.25 oz)
- 1 cup water
- 0.5 cup vegetable oil
- 3 eggs (for cake batter)
- 32 oz ricotta cheese
- 4 eggs (for filling)
- 2/3 cup granulated sugar
- 1.5 teaspoons vanilla extract
- 1 box instant chocolate pudding mix (5.9 oz)
- 1.5 cups milk, chilled
- 16 oz frozen whipped topping
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a large bowl, mix together cake mix, water, oil, and 3 eggs until smooth.
- In a separate bowl, combine ricotta, 4 eggs, sugar, and vanilla extract.
- Pour cake batter into baking dish, then spoon ricotta mixture on top.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean. Cool completely.
- In another bowl, whisk pudding mix and cold milk for 2–3 minutes until thickened.
- Fold in whipped topping gently until smooth. Spread evenly over cooled cake.
- Refrigerate for at least 1 hour before serving.
Notes
Best made a day ahead so the layers can fully set and flavors develop.
Nutrition
Serving: 1slicesCalories: 756kcalCarbohydrates: 67.3gProtein: 24gFat: 45.8gSaturated Fat: 22.4gTrans Fat: 0.3gCholesterol: 189mgSodium: 539mgFiber: 0.7gSugar: 46.6g