Description
A warm dessert combining creamy ricotta with luscious chocolate cake, perfect for any occasion.
Ingredients
Scale
- 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
- ½ cup canola or vegetable oil
- 1 cup water
- 3 large eggs (for the pudding layer)
- 1 (5-ounce) box instant chocolate pudding mix
- 3 cups cold milk
- 1 (8-ounce) container whipped topping, thawed
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
- Combine the ricotta cheese, granulated sugar, vanilla extract, and 4 eggs in a medium bowl. Whisk until smooth.
- Prepare the chocolate cake mix according to the package instructions, then spread half the batter in the bottom of the greased baking dish.
- Pour the ricotta mixture over the cake batter, then add the remaining chocolate cake batter on top.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Whisk together the instant chocolate pudding mix and cold milk in a large mixing bowl until thick.
- Spread the pudding mixture over the cooled cake.
- Spoon the thawed whipped topping over the pudding and spread evenly.
- Refrigerate for at least 2 hours before serving.
Notes
For best texture, use room temperature eggs. Allow cake to cool before adding toppings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg
Keywords: Italian Love Cake, chocolate cake, ricotta dessert, easy dessert recipe, indulgent cake