Ingredients:
Ricotta Layer:
– 2 (15-ounce) containers ricotta cheese
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 4 large eggs (at room temperature)
Chocolate Cake Layer:
– 1 (15.25 ounce) box chocolate or devil’s food cake mix
– 1/2 cup canola or vegetable oil
– 1 cup water
– 3 large eggs
Chocolate Pudding Frosting:
– 1 (5-ounce) box instant chocolate pudding
– 3 cups cold milk
– 1 (8-ounce) container whipped topping, thawed
Instructions:
1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with cooking spray and set it aside.
Ricotta Layer:
2. Using an electric mixer, combine ricotta cheese, granulated sugar, and vanilla extract in a mixing bowl. Mix until smooth, then gradually add the eggs and mix until well combined.
Chocolate Cake Layer:
3. In a separate medium bowl, whisk together the cake mix, oil, water, and eggs until the batter is smooth.
4. Pour the chocolate cake batter into the prepared baking dish.
5. Carefully pour the ricotta mixture evenly over the chocolate cake batter, covering the entire surface.
6. Bake for 60 to 70 minutes or until the cake is fully baked. It might have a slight jiggle in the center but should be set.
7. Once baked, allow the cake to cool to room temperature.
Chocolate Pudding Frosting:
8. In a bowl, combine the instant chocolate pudding mix and cold milk. Mix until fully incorporated. Let the pudding sit for 2-3 minutes.
9. Gently fold the whipped topping into the pudding until well combined.
Assembling the Cake:
10. Spread the chocolate pudding frosting over the cooled cake evenly.
11. Cover the cake and refrigerate for at least 4 hours before serving to allow the flavors to meld and set.
Enjoy your deliciously layered Italian Love Cake straight from the refrigerator!