Easy Chocolate Italian Love Cake
User Reviews
4.9
120 reviews
Excellent
Easy Chocolate Italian Love Cake
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This chocolate Italian love cake starts with a box of cake mix for an easy dessert that only looks fancy!
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Ingredients
- 1 (15.25 oz) package chocolate cake mix, PLUS additional ingredients called for on the package (my cake mix package required 1 ¼ cups water, ½ cup oil, and 3 eggs)
For the Ricotta Filling
- 2 pounds (32 ounces) ricotta cheese
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
For the Frosting
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup cold milk
- 16 ounces frozen whipped topping (such as Cool Whip), thawed in the refrigerator
- Optional garnish: sprinkles
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Instructions
Prepare the Cake Batter
- Preheat oven to 350°F and spray a 9x13 inch pan with nonstick spray. In a large bowl, mix together cake batter according to package instructions. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Set aside (do NOT bake yet).
Prepare the Filling
- In another bowl, use an electric mixer to beat together ricotta cheese, eggs, sugar, and vanilla extract until smooth.
- Carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover cake as best you can (the layers will switch during baking). Bake the cake for 1 hour. Remove from oven and allow to cool completely before frosting.
Prepare the Frosting
- To make frosting, whisk together pudding mix and milk until combined and slightly thickened (about 1-2 minutes). Carefully fold the whipped topping into the pudding until combined.
- Spread frosting on top of cooled cake. Add sprinkles if desired. Cover and refrigerate at least 6 hours before slicing and serving.
Notes
- Recipe courtesy of "Little Chefs Camp" at the Virginia Discovery Museum.
- Thaw the Cool Whip in the refrigerator -- not on the counter at room temperature.
- Prepare this cake at least 1-2 days in advance, so that you have plenty of time to allow the cake to cool and chill before frosting and serving. The cake just gets better as it sits in the fridge!
- Check your box of cake mix to see which ingredients are required to prepare the batter. Different brands require different ingredients.
- Let the cake cool completely before frosting.
- When adding the whipped topping into the pudding, be sure to carefully fold the ingredients together. You want to preserve as much of the air in the whipped topping as possible, so do not vigorously stir.
- Store the cake in the refrigerator.
Nutrition Information
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Serving
1large slice (1/12 of the recipe)
Calories
549.2kcal
(27%)
Carbohydrates
62.1g
(21%)
Protein
16.9g
(34%)
Fat
26.7g
(41%)
Saturated Fat
11.6g
(58%)
Polyunsaturated Fat
0.6g
Monounsaturated Fat
2.7g
Cholesterol
142.2mg
(47%)
Sodium
637.6mg
(27%)
Potassium
186.1mg
(5%)
Fiber
1.3g
(5%)
Sugar
40.7g
(81%)
Nutrition Facts
Serving: 12large slices
Amount Per Serving
Calories 5492 kcal
% Daily Value*
| Serving | 1large slice (1/12 of the recipe) | |
| Calories | 549.2kcal | 27% |
| Carbohydrates | 62.1g | 21% |
| Protein | 16.9g | 34% |
| Fat | 26.7g | 41% |
| Saturated Fat | 11.6g | 58% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 2.7g | 14% |
| Cholesterol | 142.2mg | 47% |
| Sodium | 637.6mg | 27% |
| Potassium | 186.1mg | 4% |
| Fiber | 1.3g | 5% |
| Sugar | 40.7g | 81% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
120 reviews
Excellent
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