Description
A rich and creamy Italian-inspired cake featuring layers of chocolate cake and a ricotta filling, topped with a whipped topping.
Ingredients
Scale
- 1 box chocolate cake mix
- 2 pounds ricotta cheese
- 4 eggs
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1 cup milk
- 1 container (8 ounces) frozen whipped topping, thawed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Prepare the chocolate cake mix according to package directions and pour into the prepared baking dish.
- In a medium bowl, mix together the ricotta cheese, eggs, sugar, and vanilla until smooth. Spread over the unbaked cake batter.
- Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
- In a medium bowl, whisk together the pudding mix and milk until thickened. Fold in the whipped topping.
- Spread the pudding mixture over the cooled cake. Refrigerate for at least 4 hours before serving.
Notes
This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Dessert
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 30g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 10g