Italian Love Cake

Name: Italian Love Cake
Yield: serves 15-20
Ingredients: 2 pounds ricotta cheese; 4 eggs; 3/4 cup sugar; 1 teaspoon vanilla extract; 1 package fudge marble cake mix; One 5.1-ounce package instant chocolate pudding mix; 1 cup cold milk; 8 ounces Cool Whip

December 14, 2011

Recipe information

Yield
serves 15-20

Ingredients

Cake

2 pounds ricotta cheese

4 eggs

3/4 cup sugar

1 teaspoon vanilla extract

1 package fudge marble cake mix

Icing

One 5.1-ounce package instant chocolate pudding mix

1 cup cold milk

8 ounces Cool Whip

Preparation

Step 1
Preheat the oven to 350 degrees. Grease and flour a 13 × 9-inch pan. For the cake, mix the ricotta, eggs, sugar, and vanilla; set aside. Prepare the cake mix according to package directions and pour it into the prepared pan. Immediately spread the ricotta mixture directly on top of the batter. Bake for 1 hour. Remove from the oven and let cool completely in the pan.
Step 2
For the icing, stir the pudding mix into the milk, then fold in the Cool Whip. Spread the icing on the cake in the pan and refrigerate overnight.

Paula Deen's Kitchen Classics

TagsCake Dessert Ricotta Cheese Dairy Nut Free Baking Cookbooks

Recipe notes

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