Italian Love Cake
Italian Love Cake
Ingredients
For the Cake Batter
- 1 package chocolate cake mix, 15.25 ounce
- 1 cup water
- 3 large eggs
- 1/2 cup vegetable oil
For the Ricotta Layer
- 2 pints part-skim ricotta cheese
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 4 large eggs
For the Topping
- 1 package instant chocolate pudding mix, 3.9 ounce
- 1 cup milk
- 1 container frozen whipped topping, 12 ounce, thawed
Instructions
- 1
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
⏱️ 10 min•🌡️ 350
- 2
In a large bowl, combine the chocolate cake mix, water, 3 large eggs, and vegetable oil. Beat with an electric mixer until well combined, about 2 minutes.
⏱️ 5 min
- 3
Pour the cake batter into the prepared baking dish and set aside.
⏱️ 1 min
- 4
In a separate bowl, combine the part-skim ricotta cheese, white sugar, vanilla extract, and the remaining 4 large eggs. Blend well until smooth.
⏱️ 5 min
- 5
Carefully spread the ricotta mixture evenly over the top of the cake batter in the baking dish.
⏱️ 2 min
- 6
Bake in the preheated oven for about 1 hour and 15 minutes if using a glass baking dish, or 1 hour and 30 minutes if using a metal pan, or until a toothpick inserted into the center comes out clean.
⏱️ 75 min•🌡️ 350
- 7
Allow the cake to cool completely on a wire rack before adding the topping. This will take at least 2 hours.
⏱️ 120 min
- 8
To make the topping, in a medium bowl, blend the instant chocolate pudding mix and milk until thickened.
⏱️ 1 min
- 9
Gently fold in the thawed frozen whipped topping until fully combined.
⏱️ 1 min
- 10
Spread the prepared topping evenly over the cooled cake.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Italian Love Cake
For the Cake Batter
- 1 package chocolate cake mix, 15.25 ounce
- 1 cup water
- 3 large eggs
- 1/2 cup vegetable oil
For the Ricotta Layer
- 2 pints part-skim ricotta cheese
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 4 large eggs
For the Topping
- 1 package instant chocolate pudding mix, 3.9 ounce
- 1 cup milk
- 1 container frozen whipped topping, 12 ounce, thawed
Instructions
- 1
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
⏱️ 10 min•🌡️ 350 - 2
In a large bowl, combine the chocolate cake mix, water, 3 large eggs, and vegetable oil. Beat with an electric mixer until well combined, about 2 minutes.
⏱️ 5 min - 3
Pour the cake batter into the prepared baking dish and set aside.
⏱️ 1 min - 4
In a separate bowl, combine the part-skim ricotta cheese, white sugar, vanilla extract, and the remaining 4 large eggs. Blend well until smooth.
⏱️ 5 min - 5
Carefully spread the ricotta mixture evenly over the top of the cake batter in the baking dish.
⏱️ 2 min - 6
Bake in the preheated oven for about 1 hour and 15 minutes if using a glass baking dish, or 1 hour and 30 minutes if using a metal pan, or until a toothpick inserted into the center comes out clean.
⏱️ 75 min•🌡️ 350 - 7
Allow the cake to cool completely on a wire rack before adding the topping. This will take at least 2 hours.
⏱️ 120 min - 8
To make the topping, in a medium bowl, blend the instant chocolate pudding mix and milk until thickened.
⏱️ 1 min - 9
Gently fold in the thawed frozen whipped topping until fully combined.
⏱️ 1 min - 10
Spread the prepared topping evenly over the cooled cake.
⏱️ 1 min