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
- Preheat oven to 350º, spray a 9″ x 13″ pan with nonstick spray.
- In a large bowl, mix up the cake batter according to the instructions on the box, and set aside.
- In a separate bowl, mix together the ricotta, eggs, sugar, and vanilla.
- 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.
- Remove from oven and let cake cool completely before frosting.
- For the frosting, whisk together the pudding mix and milk. Fold in the Cool Whip until well combined.
- Spread on top of cake and refrigerate for at least 5 hours before serving.
