Italian Love Cake
This cake combines ricotta cheese with a rich chocolate cake. The result is a moist, delectable dessert topped with a fluffy chocolate frosting.
1 (18.25-ounce) package chocolate cake mix
3 large eggs
1/3 cup vegetable oil
4 cups ricotta cheese, drained*
1 cup granulated sugar
1 teaspoon vanilla extract
1 (3.5-ounce) package instant chocolate pudding
1 (16-ounce) container non-dairy whipped topping, thawed
- Preheat oven to 350°F (175°C). Grease and flour a 13 x 9 x 2-inch cake pan.
- Prepare cake as per package instructions using 3 eggs and 1/3 cup oil; pour into prepared pan and set aside.
- Combine ricotta cheese, sugar and vanilla in a large mixing bowl; mix until thoroughly combined. Drop in large spoonfuls over cake batter. Swirl decoratively through the batter with a butter knife. Bake for 1 hour or until a wooden pick inserted in the center comes out clean. Remove from oven; cool down.
- Meanwhile, combine chocolate pudding mix and non-dairy whipped topping; beat by hand until smooth, about 3 to 4 minutes. Frost cake when totally cool. Refrigerate 1 hour before serving.
Makes 12 servings.
*To drain ricotta cheese, wrap in a double layer of cheesecloth. Place in a colander and weigh down with a few cans. Allow to drain over a bowl in the refrigerator for 1 hour.