Italian Love Cake
A delightful dessert combining the creamy texture of ricotta with the rich flavor of chocolate cake, perfect for any occasion.
Ingredients
Ricotta Mixture
- 2 15-ounce containers ricotta cheese
- 1 cup granulated sugar divided - 1/2 cup for the ricotta mixture and remaining for the chocolate pudding layer
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
Chocolate Cake Layer
- 1 15.25 ounce box chocolate or devil’s food cake mix
- ½ cup canola or vegetable oil
- 1 cup water
- 3 large eggs
Chocolate Pudding Layer
- 1 5-ounce box instant chocolate pudding
- 3 cups milk cold
Topping
- 1 8-ounce container whipped topping thawed
Instructions
Preparation
- Preheat the oven to 350 degrees F (175 degrees C) and grease a 9x13 baking dish with cooking spray.
- In a large bowl, mix the ricotta cheese, 1/2 cup of sugar, vanilla extract, and 4 eggs together until smooth. Spread this mixture evenly into the prepared baking dish.
Making the Cake
- In another bowl, combine the chocolate cake mix, 1/2 cup oil, 1 cup water, and 3 large eggs. Stir until well-blended and pour over the ricotta layer.
- Bake the cake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Adding Pudding
- For the chocolate pudding layer, whisk together the instant chocolate pudding and cold milk in another bowl until it thickens. Pour this over the cooled cake.
Topping
- Spread the whipped topping on top of the chocolate pudding layer.
Notes
Serve chilled for the best flavor. Cut into squares and garnish with chocolate shavings or fresh berries. Pairs wonderfully with vanilla ice cream or coffee. Let the cake cool completely before adding the pudding layer, and ensure your eggs are at room temperature for better mixing results.
