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CHOCOLATE ITALIAN LOVE CAKE Recipe

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This recipe for CHOCOLATE ITALIAN LOVE CAKE is from Cooking the "Wright" Way, 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 (I recommend using Betty Crocker fudge chocolate) and ingredients to make the cake.
2 lbs (about 800g) ricotta
4 eggs
¾ cup sugar
1 tsp pure vanilla
1 (4 serving) package instant chocolate pudding mix
1 cup cold milk (or a little less if using real whipping cream)
8 oz Cool Whip or 2 cup whipping cream, whipped and sweetened
Directions:
Directions:
Preheat your oven to 350ºF. In a large bowl, mix cake ingredients according to the directions on the box. Set aside. In another bowl, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth. Pour the cake batter into a greased 9x13 baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the bake batter, trying not to blend in the cake too much (it might sink a little as you go). Spread to cover the cake batter as best you can. Bake the cake for 60-70 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and cool completely. Once the cake if cool, stir the pudding mix and milk together with a whisk until combined. Fold in the Cool Whip. Spread the pudding mixture over the top of the cooled cake. Cover and refrigerate at least 6 hours before serving. It tastes even better the next day!

 

 

 

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