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Italian Love Cake

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A delightful dessert that layers rich chocolate with creamy ricotta filling, perfect for any celebration.

Ingredients

Scale
  • 2 (15-ounce) containers of ricotta cheese
  • 1 cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 4 large eggs (room temperature)
  • 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
  • 1 (5-ounce) box of instant chocolate pudding
  • 3 cups of cold milk
  • 1 (8-ounce) container of whipped topping, thawed

Instructions

  1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, and 4 large eggs. Beat until smooth and creamy.
  3. In another bowl, prepare the chocolate cake mix according to package instructions, mixing with the canola oil and 1 cup of water. Pour into the greased baking dish.
  4. Carefully spoon the ricotta mixture over the chocolate cake batter without mixing.
  5. In a separate bowl, whisk together the instant chocolate pudding and cold milk until well combined. Allow it to thicken for about 5 minutes.
  6. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Spread the chocolate pudding mixture over the cooled cake.
  8. Spread the thawed whipped topping evenly over the pudding layer.
  9. Refrigerate for at least 2 hours before serving.

Notes

For better results, use room temperature eggs for the ricotta mixture. Store any leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://easydishestomake.com/italian-love-cake/