Italian Love Cake
Fall in love like the Italians do with this decadent cake that will have you wanting a second slice!
Yield
12 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pk |
cake mix, fudge marble
|
* |
| 2 | pounds |
ricotta cheese
|
|
| 1 | cup |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 8 | ounces |
heavy whipping cream
|
|
| 1 | package |
instant pudding mix
chocolate |
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pk |
cake mix, fudge marble
|
* |
| 907.2 | g |
ricotta cheese
|
|
| 237 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 231.2 | ml/g |
heavy whipping cream
|
|
| 1 | package |
instant pudding mix
chocolate |
|
| 237 | ml |
milk
|
|
Directions
Mix cake as directed on box. Pour into greased and floured 9x13 pan. In separate bowl, combine ricotta, sugar, eggs and vanilla; mix well. Spoon over top of unbaked cake. Bake at 350℉ (180℃) for 1 hour. Cool.
Whip cream. Mix pudding with milk. Fold in whipped cream. Spread over cake. Refrigerate.
