Italian Love Cake

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
  1. Preheat oven to 350 degrees F and grease a 9×13-inch baking dish.
  2. Cake batter: In a large bowl, mix together the cake mix, water, oil, and eggs until smooth. Set aside.
  3. Filling: In another large bowl, mix together the ricotta, eggs, sugar, and vanilla until well combined.
  4. Transfer cake batter into the prepared baking dish and spoon filling on top (filling will sink as cake bakes).
  5. Bake for 55-60 minutes or until an inserted toothpick comes out clean. Allow cake to fully cool before adding topping.
  6. 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.
  7. Spread topping on the cooled cake and refrigerate until ready to serve.

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