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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easy Chocolate Italian Love Cake Recipe

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This recipe for Easy Chocolate Italian Love Cake is from The Romano Family Cookbook, 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:  
1 package chocolate cake mix
2 lbs ricotta cheese
4 eggs
¾ cup sugar
1 tsp. pure vanilla extract
1 (3.4 ounce) package of instant chocolate pudding
1 cup cold milk
16 oz. frozen whipped topping (such as cool whip), thawed
Directions:
Directions:
1. Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick spray
2. In a large bowl, mix together cake mix according to the directions on the box.
3. Set aside
4. in another bowl, mix together ricotta cheese, eggs, sugar and vanilla until smooth.
5. pour the cake batter into the baking dish. Spread to fill the pan evenly.
6. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover cake as best as you can (the layers will switch during baking.)
7. Bake the cake for 1 hour.
8. Remove from oven and allow to cool completely before frosting.
9. To make frosting, mix together pudding mix and milk with whisk until combine. Carefully fold the cool whip into the pudding until combined.
10. Spread mixture on top of cooled cake and cover and refrigerate at least 6 hours before serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
9 hours

 

 

 

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