Description
Italian Love Cake is a stunning layered dessert featuring chocolate cake, a creamy ricotta filling, and a light chocolate pudding topping. The layers magically switch during baking, making it both delicious and visually impressive.
Ingredients
- 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
- 2 lbs ricotta cheese
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 (3.9 oz) box instant chocolate pudding mix
- 1 1/2 cups cold milk
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare chocolate cake mix according to package directions and pour batter into the prepared dish.
- In a separate bowl, combine ricotta cheese, eggs, sugar, and vanilla. Mix until smooth.
- Spoon ricotta mixture evenly over the cake batter (it will sink as it bakes).
- Bake for 1 hour, then remove from oven and let cool completely.
- In another bowl, whisk together the pudding mix and cold milk until thickened.
- Fold in the whipped topping until smooth and well combined.
- Spread the pudding mixture over the cooled cake.
- Refrigerate for at least 6 hours, preferably overnight, before serving.
Notes
- Whole milk ricotta gives the creamiest texture, but part-skim works too.
- Try other cake mix flavors like red velvet or lemon for a twist.
- Add mini chocolate chips, shavings, or espresso powder for extra flair.
- This cake is best made a day ahead to allow the layers to fully set.
- Freeze individual slices tightly wrapped for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 90mg
