Italian Love Cake (Printable Page)
# What You Need:
→ Ricotta Layer
01 -
2 (15-ounce) containers of ricotta cheese
02 -
1 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
4 large eggs (room temperature)
→ Chocolate Cake
05 -
1 (15.25-ounce) box chocolate or devil’s food cake mix
06 -
1/2 cup canola or vegetable oil
07 -
1 cup water
08 -
3 large eggs
→ Chocolate Pudding Frosting
09 -
1 (5-ounce) box instant chocolate pudding
10 -
3 cups cold milk
11 -
1 (8-ounce) container whipped topping (thawed)
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray and set aside.
02 -
In a mixing bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Using an electric mixer, blend until smooth, then gradually add in the eggs, mixing well.
03 -
In a separate medium bowl, combine the chocolate cake mix, canola oil, water, and eggs. Whisk until the batter is smooth.
04 -
Pour the chocolate cake batter into the prepared baking dish. Carefully pour the ricotta mixture over the chocolate cake batter, ensuring it's evenly distributed.
05 -
Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean (the center may still be slightly jiggly).
06 -
Allow the cake to cool to room temperature.
07 -
In a bowl, whisk together the chocolate pudding and cold milk until well mixed. Let it rest for 2-3 minutes. Fold in the thawed whipped topping into the pudding mixture.
08 -
Once the cake has cooled, spread the chocolate pudding frosting evenly over the top. Cover and refrigerate for at least 4 hours before serving.
# Helpful Tips:
01 -
For added flavor, consider mixing in chocolate chips into the ricotta layer.
02 -
Serve with fresh berries for a decorative touch.