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 Cheese 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 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
⏱️ 10 min•🌡️ 350
- 2
In a large bowl, combine the chocolate cake mix, 1 cup water, 3 large eggs, and 1/2 cup vegetable oil. Beat the mixture with an electric mixer until it is well combined, about 2 minutes. Pour this batter into the prepared baking dish and set it aside.
⏱️ 5 min
- 3
In a separate bowl, combine the 2 pints of part-skim ricotta cheese, 3/4 cup white sugar, 1 teaspoon vanilla extract, and the remaining 4 large eggs. Blend these ingredients well with an electric mixer or whisk until smooth and thoroughly combined.
⏱️ 5 min
- 4
Carefully spread the prepared ricotta mixture evenly over the top of the chocolate cake batter in the baking dish.
⏱️ 2 min
- 5
Place the baking dish in the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean. The baking time is approximately 1 hour 15 minutes if using a glass baking dish, or 1 1/2 hours if using a metal pan.
⏱️ 90 min•🌡️ 350
- 6
Once baked, remove the cake from the oven and allow it to cool completely before proceeding to the topping step. This will take at least 2 hours.
⏱️ 120 min
- 7
In a bowl, blend the instant chocolate pudding mix and 1 cup milk until the mixture has thickened.
⏱️ 2 min
- 8
Gently fold the thawed frozen whipped topping into the thickened pudding mixture until thoroughly combined.
⏱️ 3 min
- 9
Spread the prepared topping evenly over the cooled cake. The cake is now ready to be served.
⏱️ 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 Cheese 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 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
⏱️ 10 min•🌡️ 350 - 2
In a large bowl, combine the chocolate cake mix, 1 cup water, 3 large eggs, and 1/2 cup vegetable oil. Beat the mixture with an electric mixer until it is well combined, about 2 minutes. Pour this batter into the prepared baking dish and set it aside.
⏱️ 5 min - 3
In a separate bowl, combine the 2 pints of part-skim ricotta cheese, 3/4 cup white sugar, 1 teaspoon vanilla extract, and the remaining 4 large eggs. Blend these ingredients well with an electric mixer or whisk until smooth and thoroughly combined.
⏱️ 5 min - 4
Carefully spread the prepared ricotta mixture evenly over the top of the chocolate cake batter in the baking dish.
⏱️ 2 min - 5
Place the baking dish in the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean. The baking time is approximately 1 hour 15 minutes if using a glass baking dish, or 1 1/2 hours if using a metal pan.
⏱️ 90 min•🌡️ 350 - 6
Once baked, remove the cake from the oven and allow it to cool completely before proceeding to the topping step. This will take at least 2 hours.
⏱️ 120 min - 7
In a bowl, blend the instant chocolate pudding mix and 1 cup milk until the mixture has thickened.
⏱️ 2 min - 8
Gently fold the thawed frozen whipped topping into the thickened pudding mixture until thoroughly combined.
⏱️ 3 min - 9
Spread the prepared topping evenly over the cooled cake. The cake is now ready to be served.
⏱️ 1 min