Chocolate Italian Love Cake
Recipe: #17753
March 06, 2015
"This is a amazingly delicious cake that everyone will love! it’s a pretty impressive dessert for being so simple to put together. It’s a great dessert for a crowd, or pot luck, because you can make it ahead of time and it actually tastes better the longer you let it hang out in the fridge! From chewnibblenosh Blog and adapted from Paula Deen, and a very popular cake recipe!"
Original is 15 servings
Ingredients
Nutritional
- Serving Size: 1 (155.8 g)
- Calories 475.6
- Total Fat - 25.2 g
- Saturated Fat - 15.3 g
- Cholesterol - 97.6 mg
- Sodium - 677 mg
- Total Carbohydrate - 43.2 g
- Dietary Fiber - 0.8 g
- Sugars - 34.8 g
- Protein - 21 g
- Calcium - 604.1 mg
- Iron - 1.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat your oven to 350 degrees F and spray a 9x13 inch pan with non-stick spray.
Step 2
In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
Step 3
In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
Step 4
*The following directions are correct. The layers switch during the baking time!
Step 5
Pour the cake batter into the prepared baking dish.
Step 6
Spread to fill the pan evenly.
Step 7
Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter.
Step 8
Spread to cover the cake batter as best as you can.
Step 9
Bake the cake at 350 degrees, for 1 hour. Remove from the oven, and allow to cool completely before frosting.
Step 10
Once the cake is cool, stir the pudding mix and milk together with a whisk until combined.
Step 11
Carefully fold the Cool Whip into the pudding until combined.
Step 12
Spread the pudding mixture over the top of the cooled cake.
Step 13
Cover the cake, and refrigerate at least 6 hours before serving. It tastes even better the next day.
Tips
No special items needed.
1 Reviews
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