Cake Batter
- 1 (13.25 oz) chocolate cake mix
- 1 cup water
- ½ vegetable oil
- 3 eggs
Filling
- 32 oz ricotta cheese
- 4 eggs
- ⅔ cup granulated sugar
- 1 ½ teaspoons vanilla extract
Topping
- 1 (5.9 oz) box instant chocolate pudding mix
- 1 ½ cups milk, chilled
- 1 (16 oz) frozen whipped topping
Preparation
- Preheat oven to 350 degrees F and grease a 9×13-inch baking dish.
- Cake batter: In a large bowl, mix together the cake mix, water, oil, and eggs until smooth. Set aside.
- Filling: In another large bowl, mix together the ricotta, eggs, sugar, and vanilla until well combined.
- Transfer cake batter into the prepared baking dish and spoon filling on top (filling will sink as cake bakes).
- Bake for 55-60 minutes or until an inserted toothpick comes out clean. Allow cake to fully cool before adding topping.
- Topping: In a large bowl, add milk and pudding mix and whisk for 2-3 minutes until mixture thickens. Gently fold in whipped topping just until smooth.
- Spread topping on the cooled cake and refrigerate until ready to serve.