Italian Love Cake
350kcal
Ingredients
Ricotta Mixture
- 2 containers 2 (15-ounce) containers of ricotta cheese
- 1 cup 1 cup of granulated sugar
- 1 teaspoon 1 teaspoon of vanilla extract
- 4 large eggs 4 large eggs (room temperature)
Chocolate Cake
- 1 box 1 (15.25-ounce) box of chocolate or devil’s food cake mix
- 1/2 cup 1/2 cup canola or vegetable oil
- 1 cup 1 cup of water
- 3 large eggs 3 large eggs
Frosting
- 1 box 1 (5-ounce) box of instant chocolate pudding
- 3 cups 3 cups of cold milk
- 1 container 1 (8-ounce) container of whipped topping, thawed
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish with cooking spray.
- In a large bowl, mix together the ricotta cheese, sugar, vanilla extract, and eggs until smooth. Pour this mixture into the greased baking dish and spread it out evenly.
Baking
- In another bowl, prepare the chocolate cake by combining the cake mix, canola oil, water, and eggs. Whisk until just combined, then gently pour this batter over the ricotta layer; do not stir.
- Bake in the preheated oven for about 50-60 minutes, or until the top is set and slightly cracked. Allow it to cool completely.
Frosting
- Whisk together the instant chocolate pudding and cold milk until thickened. Once the cake has cooled, spread the pudding mixture evenly over the top.
- Spread the thawed whipped topping over the chocolate pudding layer. Chill in the refrigerator for at least 4 hours before serving for best flavor and texture.
Nutrition
Serving1gCalories350kcalCarbohydrates45gProtein6gFat15gSaturated Fat6gSodium300mgFiber2gSugar25g
Notes
For a lighter version, use low-fat ricotta cheese and sugar substitutes. For gluten-free, try using a gluten-free chocolate cake mix. Add a hint of espresso for mocha flavor or incorporate chocolate chips for richness. Store leftovers in the refrigerator for up to 3 days.