Description
Italian Love Cake is a rich and creamy layered cake that combines chocolate cake with a ricotta cheese layer and a sweet vanilla pudding topping. The magic happens during baking, where the layers reverse, creating a unique and delightful texture. It’s a perfect dessert for special occasions or when you want to impress with something a little different.
Ingredients
Units
Scale
For the Cake:
- 1 box chocolate cake mix (and ingredients required by the box mix)
- 2 lbs ricotta cheese
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
For the Frosting:
- 1 (5.1 oz) box instant vanilla pudding mix
- 1 cup cold milk
- 8 oz whipped topping (Cool Whip or similar)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the chocolate cake mix according to the package instructions and pour it into the prepared dish.
- In a separate bowl, mix the ricotta cheese, eggs, sugar, and vanilla extract until smooth and well combined.
- Gently spoon the ricotta mixture over the chocolate cake batter, spreading it evenly. Don’t worry; the layers will switch during baking.
- Bake for about 50-60 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- In a medium bowl, whisk together the vanilla pudding mix and cold milk until thickened, about 2 minutes. Fold in the whipped topping until smooth.
- Spread the frosting evenly over the cooled cake.
- Refrigerate the cake for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Slice and enjoy!
Notes
- You can substitute the chocolate cake mix with a different flavor, like lemon or white cake, for a twist.
- For a lighter version, use light ricotta and whipped topping.
- The cake gets even better after sitting in the fridge overnight.