Italian Love Cake
I used a dark chocolate cake mix and Godiva dark chocolate pudding.
1 (15.25-ounce) box chocolate cake
1 (32-ounce) container ricotta cheese
¾ cup sugar
1 teaspoon vanilla extract
1 (3.6-ounce) package instant chocolate pudding
1 cup whole milk
1 (8-ounce) container frozen whipped topping, thawed in refrigerator
Preheat oven to 350 degrees. Lightly grease a deep 9×13-inch baking pan with cooking spray. In a large bowl, prepare cake mix according to package directions. Pour the cake batter into the prepared pan, using a spatula to spread evenly. In the same bowl, with an electric mixer, beat together ricotta cheese, sugar, eggs and vanilla extract until smooth. Gently spread ricotta mixture evenly over the cake batter. Bake for 60 minutes or until center of cake is set. (The ricotta layer will sink into the cake batter while baking. You will end up with a very thin layer of cake on the bottom, a cheesecake layer and a thicker cake layer on top.) Let the cake cool completely on a baking rack. In a large bowl, whisk the pudding mix with the milk until smooth. Gently fold in the whipped topping until well combined. Spread the pudding mixture over the cooled cake. Cover the cake and refrigerate, for at least 8 hours, before serving. Best served cold. Serves 12 to 15.