ITALIAN LOVE CAKE
I promise, though — you don’t really need an excuse to enjoy this delicious Italian Love Cake recipe! In fact, the boys and I whipped up this treat on a recent snow day — because baking seemed like a cozy thing to do while we were all housebound. No holiday, no birthday, just a fun way to spend time together in the kitchen!
My friend Kristin originally shared this recipe with me, since it’s one of her kids’ favorite cakes. She knew that we would probably love it as much as her crew, and she was right! It’s one of the most moist and flavorful cakes that I’ve ever made!
Ingredients
- 1 (15.25 oz) package chocolate cake mix, PLUS additional ingredients called for on the package (my cake mix package required 1.25 cups water, 1/2 cup oil, and 3 eggs)
For the Filling:
- 2 lbs ricotta cheese
- 4 eggs
- 3/4 cup sugar
- 1 tsp. pure vanilla extract
For the Frosting:
- 1 (3.9 oz) package instant chocolate pudding mix
- 1 cup cold milk
- 16 oz. frozen whipped topping, thawed (such as Cool Whip)
Instructions
Prepare the Cake Batter:
- Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick spray.
- In a large bowl, mix together cake batter according to package instructions.
- Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Set aside (do NOT bake yet).
Prepare the Filling:
- In another bowl, use an electric mixer to beat together ricotta cheese, eggs, sugar, and vanilla extract until smooth.
- Carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover cake as best you can (the layers will switch during baking).
- Bake the cake for 1 hour.
- Remove from oven and allow to cool completely before frosting.
Prepare the Frosting:
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