Directions: |
Directions:Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray.
In a large bowl, mix together your cake mix according to the package directions . Pour into the prepared pan and set aside.
In another bowl, using a hand mixer, combine the ricotta cheese, sugar, vanilla, and eggs. Mix until smooth. Spread mixture evenly over the top of the chocolate cake batter.
Bake the cake at 350* for 60-70 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool completely before frosting.
Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day. |
Personal
Notes: |
Personal
Notes: This cake was served (along with Italian Cream Cake) at Travis and Bekah Barnes wedding rehearsal dinner <3
It’s like eating cake and cheesecake together, but it’s super light and not too sweet. Although it does need to sit for a bit before serving it is best if eaten within a few days of making it because it does start to get a little soggy about day four.
The chocolate cake batter is the bottom layer when you assemble this and the ricotta layer goes on top of that, then when it bakes, the magic happens in the oven and the layers switch places. I know, pretty cool and crazy.
|
This recipe for Italian Love Cake is from