Description
Indulge in the delightful layers of the Italian Love Cake, a harmonious blend of chocolate and ricotta that captures the essence of love in every bite.
Ingredients
Scale
- 2 containers (15 ounces each) ricotta cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature)
- 1 box (15.25 ounces) chocolate or devil’s food cake mix
- ½ cup canola oil
- 1 cup water
- 3 large eggs
- 1 box (5 ounces) instant chocolate pudding
- 3 cups cold milk
- 1 container (8 ounces) whipped topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, and 4 large eggs. Beat until smooth and set aside.
- In another bowl, mix the chocolate cake mix, canola oil, water, and 3 large eggs until well blended. Pour the cake batter into the prepared baking pan.
- Spoon the ricotta mixture over the cake batter, spreading it gently but don’t mix them.
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
- While the cake is baking, prepare the chocolate pudding by whisking the instant pudding mix with 3 cups of cold milk until thickened.
- Once the cake is done and cooled, spread the chocolate pudding evenly on top.
- Top with the whipped topping, and refrigerate for at least 2 hours before serving.
Notes
For best results, let the cake chill overnight to enhance the flavors. You can also garnish with chocolate shavings or fresh berries for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 35 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 135 mg
Keywords: Italian Love Cake, dessert, chocolate cake, ricotta, layered cake