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Italian Love Cake

Italian Love Cake Recipe

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 box (15.25 oz) chocolate cake mix, plus ingredients on the box (oil, water, eggs)
  • 32 oz whole milk ricotta, drained if watery
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 box (3.4 oz) instant chocolate pudding mix
  • 1 cup cold whole milk
  • 8 oz frozen whipped topping, thawed

Method
 

  1. Whisk the ricotta, 4 eggs, sugar, and vanilla in a large bowl until mostly smooth.
  2. In another bowl, prepare the cake mix according to the box directions, stirring until glossy.
  3. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish. Pour cake batter into the dish, then spread the ricotta mixture gently on top without stirring.
  4. Bake 60-70 minutes until the ricotta layer is puffed and golden and a toothpick comes out with moist crumbs. Cool completely in the dish.
  5. Whisk pudding mix and cold milk for 2 minutes, fold in whipped topping, then spread over the cooled cake. Slice and serve.

Notes

The cooling step is important: let the cake rest for at least 2 hours before frosting so the layers set properly. If you can chill it overnight, the slices will be even neater and the flavors deeper.