Wednesday , 29 June 2016

Chocolate Italian Love Cake

Chocolate Italian Love Cake

Chocolate Italian Love Cake

Prep Time: 10 minutes

Cook Time: 1 hour

Serving Size: 15

Ingredients

  • 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
  • 2 lbs. ricotta cheese
  • 4 eggs
  • ¾ cup sugar
  • 1 tsp. pure vanilla extract
  • 1 (5.1 oz.) package instant chocolate pudding mix
  • 1 cup cold milk
  • 8 oz. Cool Whip

Instructions

  1. Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray.
  2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
  3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
  4. *The following directions are correct. The layers switch during the baking time!
  5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
  6. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
  7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
  8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://inspiredreamer.com/chocolate-italian-love-cake/

Submitted by:Beth

16 comments

  1. So, do you think you could make this into cupcakes? I was looking for a birthday alternative for my sons cake and this looks delicious.

  2. tasted good but cheese stayed on top.

  3. My ricotta mixture also stayed on top or at least most of it did. Not sure what I did wrong. Can’t wait to try it though!

  4. Most of my ricotta mixture stayed on top also. I wish I knew what I did wrong so that it would look as pretty as the picture.

  5. Ladies in order to have a creamier consistency for the ricotta, I recommend doing this:

    Place a sieve over a mixing bowl and place a piece of cheesecloth over the sieve. Then place the ricotta cheese on top of cheesecloth, bring corners of cheesecloth together and twist tightly. Put the bowl with ricotta in cheesecloth, in sieve in the frig over night. This will allow for the liquid to drain from the ricotta, giving it a firmer consistency and resulting in a creamier outcome when when beaten with the other ingredients. Or, if you can fit it in your budget, try using mascarpone cheese.. It is a bit more pricier than ricotta, but so much more tastier and the texture is very smooth and creamier! :)

  6. You have to spread out the cheese mixture evenly on top. It’s heavy so you have to scoop it around to the sides, it looks like it mixes but it really doesn’t. Mine turned out great! Thanks for the recipe!

  7. I made this and it turned out just as it did in the picture with the cake in the middle and cheese on top. But I did make sure to follow another recommendation and push the cheese all the way to the edges of the pan. That being said, the finished product didn’t do that much for me. I guess I just thought it was a little bland.

  8. I wonder if I could use cream cheese instead of ricotta cheese

  9. The whole thing is overflowing in the oven! Help!

  10. Cake came out just as the pictures, but the consistency of the puddding and cool whip was too thick for my taste, think it needs more milk to put pudding closer to smoothness. Overall everyone felt the cake was bland in taste. My first time using ricotta cheese and now i know i do like the flavor.

  11. I made this today, I spread the cheese evenly to the edges and the cheese still ended up on top…not sure what the deal is there….but looks yummy….

  12. I also had trouble with the cheese not dropping to the bottom of the pan. It also seems way too much for a 13×9 pan. 2lbs. of ricotta along with four extra eggs with the cake mixture. I should have tried a deeper pan, there is hardly enough room to frost this thing now. I hope it tastes better than it looks.

  13. Made it twice, turned out delicious! I followed the recipe and it looks and tastes just amazing. I also put on top raspberries, blackberries and blueberries. Tastes so good in combination with all berries. Thanks for recipe

  14. I had been dying to make this cake. Unfortunateky, it was terrible. The texture of the cheese layer is very spongy and grainy, the cool whip layer is too think, and it is overall bland. Very disappointed, especially since it’s not cheap to make either!

  15. Made it last year in a large spring form pan (just cupped foil around bottom) for my daughter s bday and it was delicious. …trying for the 2nd time tonight. I didn’t get the cheese to spread as well but I still hope tge layers turn out.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top