Description
Creamy Italian Love Cake with ricotta, chocolate cake, and fluffy pudding topping. This layered dessert looks impressive and tastes rich, perfect for gatherings.
Ingredients
- 30 ounces ricotta cheese (two 15-ounce containers)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1 box chocolate cake mix, 15.25 ounces
- ½ cup vegetable oil
- 1 cup water
- 3 large eggs
- 1 package instant chocolate pudding mix, 5 ounces
- 3 cups cold milk
- 1 container whipped topping, 8 ounces, thawed
Instructions
- Heat the oven to 350°F. Lightly grease a 9×13-inch baking pan with oil or baking spray.
- In a large bowl, combine ricotta cheese, sugar, and vanilla. Beat with an electric mixer until smooth. Add eggs one at a time, mixing until fully incorporated.
- In a separate bowl, prepare the chocolate cake mix with oil, water, and eggs according to package directions. Beat until smooth and free of lumps.
- Pour the chocolate batter into the prepared pan. Carefully spoon the ricotta mixture evenly over the top. The layers will naturally switch during baking.
- Bake for 60 to 70 minutes until the center is set and a toothpick inserted into the chocolate layer comes out clean. Cool completely in the pan on a wire rack.
- In a large bowl, whisk pudding mix with cold milk for about 2 minutes until thick. Gently fold in whipped topping until smooth and creamy.
- Spread the pudding frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours before slicing and serving.
- Slice into squares. Garnish with cocoa powder, chocolate shavings, or fresh berries if desired.
Notes
- The layers switch positions magically while baking.
- Cool the cake completely before frosting.
- Chill the finished cake for a minimum of 4 hours for best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian