Monday, June 8, 2015

Chocolate Italian Love Cake

That's amore'!

photo from Pinterest

If you need a special dessert, you know, something to fill that sweet craving and still look amazing when served?   Your search is over!  This cake comes together in about 10 minutes, it's so easy to make.  Then, into the oven for an hour, and you have something really spectacular!   
Chocolate Italian Love Cake incorporates chocolate cake, ricotta cheese and a pudding topping that your friends and family will love.   If chocolate isn't your thing, just switch the cake mix and pudding to another flavor, vanilla, lemon or even German Sweet Chocolate.   They are all delicious! 

Make it the day prior and let it sit in the refrigerator over-night, and it will taste even better.  You can keep the cake itself, covered, in the fridge until ready to serve and then put the pudding on top or frost it when cooled, and refrigerate.  Be sure to keep any leftovers refrigerated.


1 pkg. chocolate cake mix (Use your favorite brand, and the ingredients listed to make it)
2 lbs. ricotta cheese
4 eggs
¾ cup sugar
1 tsp. pure vanilla extract
1 (5.1 oz.) package instant chocolate pudding mix
1 cup cold milk

8 oz. Cool Whip


Preheat your oven to 350'F.  Spray a 9×13 inch pan with nonstick spray.

In a large bowl, mix together your cake mix according to the directions on the box. Set aside.

In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.

 *The following directions are correct.  The layers switch during the baking.

Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.

Bake the cake at 350'F. for about 1 hour (mine was done in 45 minutes). Remove from the oven and allow to cool completely before frosting.  The layers will switch places during the baking process.

Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until blended. (This will be like a chocolate mousse.)

photo from All-recipes.
Spread the pudding mixture over the top of the cooled cake or wait until just before serving and put a dollop of "mousse" on top of each piece.  Add a few raspberries and chocolate shavings.  Beautiful presentation!) 

Cover the cake and refrigerate at least 6 hours before serving. (It tastes even better the next day.) 

Refrigerating it overnight will allow the flavors to marry together, and give maximum taste.

The Lord will vindicate His people and have compassion on His servants.  -Psalm 135:14

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