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Grandma Abby's Italian Love Cake Recipe

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This recipe for Grandma Abby's Italian Love Cake is from Ribét Academy Cookbook 2011-2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds ricotta cheese
4 eggs
1/2 cup sugar
1 teaspoon vanilla extract
1 cup cold milk
1 large package instant chocolate pudding mix
8 oz. softened Cool Whip
1 package Duncan Hines Moist Deluxe Fudge Marble cake mix
Directions:
Directions:
Preheat the oven to 350º F. Grease and flour a 13x9 inch pan. For the mixture, add the ricotta, eggs, sugar and vanilla; set aside.
Prepare the cake mix according to package directions and pour it into the prepared pan. Immediately spread the ricotta mixture directly on top of the batter. Bake for one hour (do the clean toothpick test). Remove from the oven and let cool completely in the pan.
For the icing, stir the pudding mix into the milk, then fold in the Cool Whip. Spread the icing on the cake in the pan and refrigerate overnight. Remove cake from refrigerator at least two hours before serving. The cake is terrific at room temperature. I've even had it in the refrigerator for three days before serving or for leftovers.

 

 

 

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