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Easy Chocolate Italian Love Cake

This chocolate Italian love cake starts with a box of cake mix for an easy dessert that only looks fancy!

Prep Time
20 mins
Cook Time
1 hr
Additional Time
8 hrs
Total Time
9 hrs 20 mins
Servings: 12 large slices
Calories: 5492 kcal
Course: Dessert
Cuisine: Italian

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

Instructions

Prepare the Cake Batter
    Cup of Yum
  1. 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
  1. In another bowl, use an electric mixer to beat together ricotta cheese, eggs, sugar, and vanilla extract until smooth.
  2. 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
  1. 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.
  2. 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

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

% 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.