Italian Love Cake
Italian Love Cake is a delightful dessert that combines layers of sweet ricotta and chocolate cake, perfect for special occasions or just to satisfy your sweet tooth.
Ingredients
Cake Ingredients
- 2 15-ounce containers ricotta cheese Room temperature for mixing
- 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
Pudding Layer
- 1 5-ounce box instant chocolate pudding
- 3 cups milk Cold
Topping
- 1 8-ounce container whipped topping Thawed
Instructions
Preparation
- Preheat the oven to 350 degrees F. Grease your 9×13 baking dish with cooking spray and set it aside.
- In a mixing bowl, combine the ricotta cheese, sugar, vanilla extract, and 4 large eggs. Mix until smooth.
- In another bowl, prepare the chocolate cake mix according to the package instructions using the oil and water.
- Pour the cake batter into the prepared baking dish. Carefully spoon the ricotta mixture over the chocolate cake batter. Do not mix them together; let them layer naturally.
Baking
- Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Topping
- While the cake is cooling, prepare the chocolate pudding by mixing it with 3 cups of cold milk in another bowl. Stir until it thickens.
- Once the cake is completely cool, spread the chocolate pudding over the top.
- Finish by spreading the whipped topping over the pudding layer. Chill the cake in the refrigerator until ready to serve.
Notes
Store any leftover Italian Love Cake in the refrigerator covered with plastic wrap or aluminum foil for about 3 to 4 days. You can also freeze slices for later enjoyment. For an even richer taste, consider using mascarpone cheese in place of part of the ricotta.