Italian Love Cake
A delightful dessert that combines chocolate and ricotta cheese, perfect for special occasions with its beautiful layered look.
Ingredients
Cheese Layer
- 2 15-ounce containers ricotta cheese Make sure cheese is at room temperature.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs eggs (room temperature) Room temperature for better mixing.
Cake Base
- 1 15.25 ounce box chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup water
- 3 large eggs eggs
Pudding and Topping
- 1 5-ounce box instant chocolate pudding
- 3 cups milk (cold)
- 1 8-ounce container whipped topping, thawed
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease your 9×13 baking dish with cooking spray and set it aside.
- In a bowl, mix the ricotta cheese, sugar, vanilla extract, and 4 eggs until smooth. Set aside.
- In another bowl, prepare the chocolate cake mix according to the package instructions (mix with oil, water, and 3 eggs).
Baking
- Pour the chocolate cake batter into the prepared baking dish.
- Gently spoon the ricotta mixture over the top of the chocolate cake batter, creating layers. Do not stir.
- Bake in the oven for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely once it is done baking.
Frosting
- In a bowl, mix the instant chocolate pudding with 3 cups of cold milk until it thickens.
- Spread the chocolate pudding over the cooled cake.
- Top with the whipped topping.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. It's best enjoyed fresh. Make sure to keep uncovered portions covered to maintain moisture. For variations, you can use vanilla or yellow cake mix, or experiment with different pudding flavors like white chocolate or vanilla.