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–+ servings
A slice of Italian Love Cake adorned with fresh berries and cream

Italian Love Cake

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A delightful combination of rich chocolate and creamy ricotta, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 1 box (15.25 ounces) chocolate or devil’s food cake mix Provides rich chocolate flavor.
  • 1/2 cup canola or vegetable oil Keeps the cake moist and tender.
  • 1 cup water Helps to hydrate the cake mix.
  • 4 large eggs (room temperature) Helps bind the ingredients together.
For the ricotta layer
  • 2 containers (15 ounces each) ricotta cheese Provides a creamy texture and rich flavor.
  • 1 cup granulated sugar Sweetens the cake.
  • 1 teaspoon vanilla extract Adds aromatic flavor.
  • 3 large eggs Used for the layer of creamy ricotta filling.
For the pudding layer
  • 1 box (5 ounces) instant chocolate pudding Adds extra chocolate flavor.
  • 3 cups milk (cold) Used to prepare the pudding.
For the topping
  • 1 container (8 ounces) whipped topping, thawed Creates a light, fluffy topping.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish.
  2. In a large bowl, combine the ricotta cheese, granulated sugar, vanilla extract, and 4 large eggs. Beat until smooth and creamy.
  3. In another bowl, prepare the chocolate cake mix according to the package instructions with the canola oil and water.
  4. Pour the chocolate batter into the prepared baking dish and spread evenly.
Layering
  1. Spoon the ricotta mixture over the chocolate batter.
  2. In a separate bowl, whisk together the instant chocolate pudding and cold milk until combined. Let sit for 5 minutes.
  3. Spread the chocolate pudding mixture evenly over the top of the cake.
  4. Spread the thawed whipped topping evenly over the pudding layer.
Cooling
  1. Refrigerate the cake for at least 2 hours before serving to allow it to set properly.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 53gProtein: 7gFat: 22gSaturated Fat: 10gSodium: 300mgFiber: 1gSugar: 30g

Notes

Ensure all ingredients are at room temperature for the best texture. Leftover cake can be stored in the refrigerator for up to 3 days. You can freeze the cake for up to a month when wrapped properly.

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