Italian Love Cake

This cake is a total cheat – it’s made with chocolate cake mix, Cool Whip, and pudding mix.  Cake batter is poured into a baking dish, and topped with a ricotta cheese mixture – the layers will switch during the baking process. Cool Whip folded into chocolate pudding makes for a very light frosting – which is just what the doctor ordered for this rich cake. This is the cake to take to a potluck – I guarantee everyone will love it! And the best part –  it can be made a day or two ahead of time – easy, convenient, and delicious. 

  • 1 box chocolate cake mix (do not use Devil’s Food cake mix.)
  • 2 pounds ricotta cheese
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 – 3.4 ounce package of instant chocolate pudding
  • 1 cup cold milk
  • 16 ounce frozen whipped topping (Cool Whip), thawed
  1. Preheat oven to 350º, spray a 9″ x 13″ pan with nonstick spray.
  2. In a large bowl, mix up the cake batter according to the instructions on the box, and set aside.
  3. In a separate bowl, mix together the ricotta, eggs, sugar, and vanilla.
  4. Pour the cake batter not the baking dish. Spoon the cheese mixture on top, taking care to cover the entire surface. Bake for 1 hour.
  5. Remove from oven and let cake cool completely before frosting.
  6. For the frosting, whisk together the pudding mix and milk. Fold in the Cool Whip until well combined.
  7. Spread on top of cake and refrigerate for at least 5 hours before serving.

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

This entry was posted in Lovin' from the Oven, News and tagged , , . Bookmark the permalink.

Leave a Reply