Italian Love Cake
A delightful dessert that combines the creaminess of ricotta cheese with rich chocolate cake flavors, perfect for any occasion.
Ingredients
For the Ricotta Layer
- 2 15-ounce containers ricotta cheese Use high-quality for creaminess.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
For the Chocolate Cake
- 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
For the Frosting
- 1 5-ounce box instant chocolate pudding Instant pudding is recommended.
- 3 cups milk (cold)
- 1 8-ounce container whipped topping (thawed)
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 baking dish.
- For the ricotta layer, mix together the ricotta cheese, sugar, and vanilla extract until smooth. Slowly add in the 4 eggs and mix well.
- In a separate bowl, prepare the chocolate cake mixture by combining the cake mix, oil, water, and 3 large eggs. Stir until smooth.
Baking
- Pour the chocolate cake batter into the greased baking dish and then carefully pour the ricotta mixture over the chocolate batter.
- Bake in the preheated oven for 1 to 1 hour and 10 minutes. Check if it’s fully baked by inserting a toothpick; it should come out clean.
- Once baked, let the cake cool to room temperature.
Frosting
- Mix the instant chocolate pudding with cold milk. Let it sit for 2-3 minutes to thicken, then fold in the whipped topping.
- Spread the frosting over the cooled cake, cover it, and refrigerate for at least 4 hours before serving.
Notes
Serve chilled for the best flavor. For extra presentation, add a dollop of whipped cream or fresh berries on top. To store, keep covered in the refrigerator for up to 4-5 days. Let the cake cool completely before adding frosting to prevent melting.