Sicilian Love Cake

12
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In


"From Valerie Bertinelli. Please note there is a 1 hour inactive time not listed in the times."

Original recipe yields 12 servings
OK
  • FOR MASCARPONE-RICOTTA FILLING
  • FOR COCOA-MASCARPONE FROSTING

Nutritional

  • Serving Size: 1 (152.1 g)
  • Calories 431.1
  • Total Fat - 20.4 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 92.8 mg
  • Sodium - 669.7 mg
  • Total Carbohydrate - 45.9 g
  • Dietary Fiber - 1.1 g
  • Sugars - 36 g
  • Protein - 18.4 g
  • Calcium - 530.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven according to the cake mix directions.

Step 2

Coat a 9" x 13" pan with canola oil.

Step 3

Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.

Step 4

To make the filling, combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth and then gently pour the filling onto the cake pan of chocolate batter so the top is completely white.

Step 5

Bake until a skewer inserted I the centre comes out clean and the chocolate layer has risen to the top, 50 to 60 minutes and then let the cake cool completely.

Step 6

To make the frosting, just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth and then using an offset spatula, spread the frosting evenly over the cake.

Step 7

Cut, serve and enjoy.

Tips & Variations


No special items needed.

Related