Description
Italian Love Cake is a decadent layered dessert featuring a rich chocolate cake base, a smooth ricotta cheese layer, topped with creamy chocolate pudding and whipped topping, making it a perfect indulgence for any occasion.
Ingredients
Scale
- 1 (15.25 ounce) package chocolate cake mix
- 1 cup water
- 7 large eggs, divided
- 1/2 cup vegetable oil
- 2 pints part-skim ricotta cheese
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup milk
- 1 (12 ounce) container frozen whipped topping, thawed
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large mixing bowl, prepare the chocolate cake mix according to package instructions, adding water, 2 eggs, and vegetable oil.
- Pour the cake batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, in a separate bowl, mix together the ricotta cheese, sugar, vanilla extract, and the remaining 5 eggs until smooth.
- Once the cake is done, remove it from the oven and immediately pour the ricotta mixture over the hot cake.
- Return the cake to the oven and bake for an additional 30–35 minutes, until the ricotta layer is set.
- Allow the cake to cool completely before spreading the instant chocolate pudding mix (prepared with milk) over the top.
- Top with the thawed whipped topping and refrigerate for at least 2 hours before serving.
- Serve chilled and enjoy the rich, decadent layers of Italian love cake!
Notes
- For a richer flavor, consider using full-fat ricotta cheese.
- Can be made a day ahead and stored in the refrigerator for even better flavor.
- If desired, top with shaved chocolate or chocolate chips for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg