Description
A rich and creamy Italian Love Cake layered with ricotta and chocolate, perfect for sharing with loved ones.
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 milk (cold)
- 1 8-ounce container of whipped topping, thawed
Instructions
- Preheat your oven to 350 degrees F. Grease your 9×13 baking dish with cooking spray and set it aside.
- Combine the ricotta cheese, 1 cup of granulated sugar, 1 teaspoon of vanilla extract, and 4 large eggs in a mixing bowl. Beat until smooth and creamy. Pour into the greased baking dish.
- Mix together the chocolate or devil’s food cake mix, 1/2 cup of canola or vegetable oil, 1 cup of water, and 3 large eggs in a separate bowl until well blended. Pour over the ricotta layer but do not mix.
- Bake in the preheated oven for 50-55 minutes or until a toothpick inserted comes out clean.
- Prepare the chocolate pudding frosting by whisking together the box of instant chocolate pudding and 3 cups of cold milk until thickened.
- Fold in the thawed whipped topping until creamy. Spread it over the cooled cake.
- Chill in the refrigerator for at least 2 hours before serving. Slice into squares.
Notes
This cake is perfect for making ahead! You can chill it overnight for optimal flavor and easy serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg