Ingredients
- 1 box (15.25 ounce) chocolate cake mix (Betty Crocker, and the ingredients needed to make the cake according to the package)
- 2 pounds ricotta cheese
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 package (5.1 oz.) instant chocolate pudding mix
- 1 cup milk (cold)
- 1 container (8 ounces) frozen whipped topping (Cool Whip)
How to Make
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Step 1: Preheat your oven to 350 degrees F and spray a 9x13 inch pan with non-stick spray.
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Step 2: In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
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Step 3: In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
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Step 4: *The following directions are correct. The layers switch during the baking time!
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Step 5: Pour the cake batter into the prepared baking dish.
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Step 6: Spread to fill the pan evenly.
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Step 7: Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter.
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Step 8: Spread to cover the cake batter as best as you can.
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Step 9: Bake the cake at 350 degrees, for 1 hour. Remove from the oven, and allow to cool completely before frosting.
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Step 10: Once the cake is cool, stir the pudding mix and milk together with a whisk until combined.
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Step 11: Carefully fold the Cool Whip into the pudding until combined.
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Step 12: Spread the pudding mixture over the top of the cooled cake.
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Step 13: Cover the cake, and refrigerate at least 6 hours before serving. It tastes even better the next day.
We hope you enjoy this recipe!
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