Italian Love Cake
Italian Love Cake is a delightful dessert that combines two luscious layers: a rich chocolate cake and a creamy ricotta topping. This cake is not only stunning but also surprisingly easy to make. It’s perfect for celebrations, potlucks, or just a sweet treat at home with family.
Ingredients
- 2 15-ounce containers of ricotta cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 1 15.25-ounce box chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup water
- 3 large eggs
- 1 5-ounce box instant chocolate pudding
- 3 cups cold milk
- 1 8-ounce container whipped topping (thawed)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray. Set it aside to be ready for the batter.
- In a large mixing bowl, beat together the ricotta cheese, sugar, and vanilla extract using an electric mixer until smooth.
- Gradually add the 4 large eggs, mixing well after each addition.
- In another bowl, whisk together the chocolate cake mix, canola oil, water, and the remaining 3 large eggs until you have a smooth batter.
- Pour the chocolate cake batter evenly into your prepared baking dish, and then carefully pour the ricotta mixture over the top, spreading it evenly.
- Bake in the preheated oven for 1 hour to 1 hour and 10 minutes. The cake is done when it is fully set and a toothpick comes out clean.
- Let the cake cool completely at room temperature.
- For the frosting, whisk together the instant chocolate pudding mix and cold milk in a large bowl until it thickens, about 2–3 minutes.
- Gently fold in the thawed whipped topping until fully combined.
- Spread the pudding frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours (or overnight) before serving.