Description
Indulge in the decadent layers of Italian Love Cake! This easy-to-make dessert combines moist chocolate cake, creamy ricotta, and luscious chocolate pudding frosting for a treat perfect for any special occasion.
Ingredients
- Ricotta Layer:
- 2 lbs ricotta cheese
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- Cake Layer:
- 1 box Devil’s Food cake mix
- 3 large eggs
- 1/2 cup canola or vegetable oil
- 1 1/4 cups water
- Pudding Frosting:
- 2 (3.9 oz) boxes instant chocolate pudding mix
- 3 cups cold whole milk
- 1 (8 oz) tub whipped topping (e.g., Cool Whip)
Instructions
- Prepare the Cake Batter:
- Mix Devil’s Food cake mix with eggs, oil, and water as per package instructions. Pour batter into a greased 9×13-inch baking dish.
- Make the Ricotta Layer:
- Combine ricotta cheese, sugar, vanilla extract, and eggs in a bowl. Mix until smooth. Spoon the mixture gently over the cake batter.
- Bake:
- Preheat oven to 350°F (175°C). Bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool completely.
- Prepare the Frosting:
- Whisk chocolate pudding mix and cold milk until thickened. Fold in whipped topping until smooth.
- Assemble the Cake:
- Spread pudding frosting evenly over the cooled cake. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Serve:
- Slice and serve chilled for best results.
Notes
- Substitute Devil’s Food cake mix with white or lemon cake mix for a twist.
- Add citrus zest to the ricotta layer for a fresh flavor.
- Store in the fridge for up to 5 days; freeze (without frosting) for up to 2 months.
- Prep Time: 15 minutes
- Chilling Time: 6 hours (or overnight)
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
