Italian Love Cake
Italian Love Cake is a layered dessert featuring a creamy ricotta layer baked over chocolate cake and finished with a light chocolate pudding frosting.
Equipment
- 9x13 baking dish
- electric mixer
- mixing bowl
- medium bowl
Ingredients
- 2 15-ounce containers ricotta cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1 15.25-ounce box chocolate or Devil's Food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup water
- 3 large eggs
- 1 5-ounce box instant chocolate pudding
- 3 cups milk, cold
- 1 8-ounce container whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees. Then grease your 9×13 baking dish with cooking spray. Set it to the side.
- Grab an electric mixer and add your ricotta cheese, sugar, and vanilla into a mixing bowl. Mix for a few minutes until smooth, then slowly work in the eggs.
- In a medium bowl you can mix up the cake mix, oil water and eggs. Whisk well and make sure the batter is smooth.
- Pour the cake batter into the pan.
- Then carefully pour the ricotta mixture over the chocolate. Make sure to pour it all over the cake.
- Bake for 1 hour to 1 hour and 10 minutes or until the cake is fully baked all the way through. The cake will be a little jiggly in the center.
- Once the cake is done, cool to room temperature.
- In a bowl you will add your pudding, and milk. Mix well until it is fully mixed.
- Allow the pudding to rest for 2-3 minutes.
- Then fold in the whipped topping.
- Spread the frosting over the cake once it is cooled. Then cover and refrigerate for 4 hours or until you are ready to serve.
Notes
Allow the cake to cool completely to room temperature before adding the frosting. Cover and refrigerate for at least 4 hours before serving.