Italian Love Cake

          

Easy to make and delicious too!

Original recipe makes 1 – 9 x 13 inch cake

Ingredients

1 (18.25 ounce) package chocolate cake mix
2 pints part-skim ricotta cheese
3/4 cup white sugar
1 teaspoon vanilla extract
4 eggs
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (12 ounce) container frozen whipped topping, thawed

  • PREP

    25 mins

  • COOK

    1 hr 30 mins

  • READY IN

    2 hrs 55 mins

Directions

  1. Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
  2. Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
  3. Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
  4. Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

Nutrition

Calories: 348 kcal
Carbohydrates: 42.9 g
Cholesterol: 68 mg
Fat: 15.7 g
Fiber: 0.9 g
Protein: 11.1 g
Sodium: 428 mg

Related Recipes:

Watergate Cake IV Snow Tunnel Cake Chocolate Pudding Cake I Quick Sunshine Cake Michelle’s Punch Bowl Cake Garden Club Cake Banana Pudding Poke Cake Watergate Cake III Poke Cake I Made Me Love Pumpkin Cake