Italian Love Cake
Italian Love Cake made with cake mix, ricotta cheese and Cool Whip.
Servings 18
Cost 5
Ingredients
- 1 13.25 oz box Betty Crocker chocolate cake mix or other brand See note
- 1 cup water
- 3 large eggs
- ½ cup vegetable oil
Ricotta Cheese Mixture
- 1 32 oz container whole milk ricotta cheese
- 4 large eggs (not extra large or jumbo!) -- medium okay
- ¾ cup sugar or 1 cup if you prefer it sweeter
- 1 teaspoon vanilla or vanilla bean paste
- ½ cup chocolate chips (optional)
Whipped Topping:
- 1 3.8 oz. package instant chocolate pudding mix
- 1 cup cold whole milk
- 2 8 oz containers whipped topping** (You don't have to use both containers as noted below)
Instructions
- If using a metal baking pan, preheat oven to 350F. If using a glass dish, preheat to 325F.
- In a large mixing bowl, prepare the cake mix as directed on package. In this case that would be Betty Crocker Super Moist, so you mix the mix, water, eggs and oil and beat for 2 minutes. Pour into the baking pan.
- In another bowl, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth. If adding chocolate chips, stir them in.
- Spoon or pour the cheese mixture evenly over the top of the cake batter.
- If using a metal pan, bake the cake at 350 for about 1 hour, but check it at 45 minutes. The top should be a little jiggly, but the sides should appear set as in the photo. If using glas, bake at 325 for 1 hour and 5 minutes or until the cake seems firm to touch. Remove from the oven and allow to cool completely.
- To make the topping, whisk together the pudding mix and milk. Fold 1 to 1 ½ cartons (8 to 12 oz) of whipped topping into the pudding, then spread all over the cake. Cover and chill overnight (or for at least 4 hours minimum).
Notes
- For the egg, oil and water, use amounts listed on the box. Amount in card is for Betty Crocker, but other brands will differ slightly.
- Use 1 carton of whipped topping plus as much as you need from the second carton. I used 1 ½ cartons.