Ingredients:
Ricotta Layer:
2 15-ounce containers of ricotta cheese
1 cup of granulated sugar
1 teaspoon of vanilla extract
4 large eggs room temperature
Chocolate Cake:
1 15.25 ounce box of chocolate or devil’s Food cake mix
1/2 cup canola or vegetable oil
1 cup of water
3 large eggs
Chocolate Pudding Frosting:
1 5-ounce box of instant chocolate pudding
3 cups of milk cold
1 8-ounce container of whipped topping, thawed
Instructions:
Preheat the oven to 350 degrees. Then grease your 9×13 baking dish with cooking spray. Set it to the side.
Ricotta Layer:
Grab an electric mixer and add your ricotta cheese, sugar, and vanilla into a mixing bowl. Mix for a few minutes until smooth, then slowly work in the eggs.
Chocolate Cake:
In a medium bowl you can mix up the cake mix, oil water and eggs. Whisk well and make sure the batter is smooth.
Pour the cake batter into the pan.
Then carefully pour the ricotta mixture over the chocolate. Make sure to pour it all over the cake.
Bake for 1 hour to 1 hour and 10 minutes or until the cake is fully baked all the way through. The cake will be a little jiggly in the center.
Once the cake is done, cool to room temperature.
Chocolate Pudding Frosting:
In a bowl you will add your pudding, and milk. Mix well until it is fully mixed.
Allow the pudding to rest for 2-3 minutes.
Then fold in the whipped topping.
Spread the frosting over the cake once it is cooled. Then cover and refrigerate for 4 hours or until you are ready to serve.
Italian Love Cake
