Italian Love Cake

A rich chocolate cake layered with sweet ricotta cheesecake and topped with a fluffy chocolate pudding frosting. As it bakes, the layers magically switch places, creating a beautiful dessert that tastes even better the next day.

Yield: 12-15 slices
Prep Time: 10 minutes
Cook Time: 45-60 minutes
Special Equipment: 9x13 pan

Ingredients

• 1 (15.25 oz) package chocolate cake mix

• 1 cup water

• 7 large eggs, divided

• ½ cup vegetable oil

• 32 oz ricotta cheese

• ¾ cup sugar

• 1 tsp vanilla extract

• 1 (3.9 oz) package instant chocolate pudding mix

• 2 cups half & half

• 1 (12 oz) container cool whip, thawed

Directions

1. Preheat oven to 350°F and lightly grease a 9x13 baking dish.

2. In a large bowl, mix the cake mix, water, 3 eggs, and oil until well combined. Pour into the prepared baking dish.

3. In a separate bowl, beat together the ricotta cheese, sugar, vanilla, and remaining 4 eggs until smooth. Carefully spread over the cake batter.

4. Bake for 1 hour 15 minutes in a glass baking dish or about 1½ hours in a metal pan, until a toothpick inserted in the center comes out clean. Cool completely.

5. Whisk together the chocolate pudding mix and milk until thickened. Fold in the whipped topping and spread evenly over the cooled cake.

6. Refrigerate for at least 4 hours before serving.