Description
A delightful Italian Love Cake featuring layers of fluffy chocolate cake, creamy ricotta, and rich chocolate pudding.
Ingredients
Scale
- 2 15-ounce containers of 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 cold milk
- 1 8-ounce container whipped topping, thawed
Instructions
- Preheat the oven to 350°F and grease a 9×13 baking dish with cooking spray.
- In a mixing bowl, combine ricotta cheese, sugar, vanilla extract, and 4 eggs until smooth and creamy.
- In another bowl, whisk together chocolate cake mix, oil, and water until well combined.
- Pour half of the chocolate cake batter into the baking dish, then add the ricotta layer on top. Pour the remaining chocolate batter over the ricotta layer.
- Bake for 40-50 minutes, until a toothpick inserted in the center comes out clean. Let it cool completely.
- Whisk the chocolate pudding mix with cold milk until thick and creamy, then spread over the cooled cake.
- Top with the thawed whipped topping and chill in the fridge before serving.
Notes
Use room temperature ingredients for best results and avoid overmixing the batter to keep the cake light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg