#46 Italian Love Cake


  • 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 (5.9 oz.) package instant chocolate pudding mix
  • 1 3/4 cup cold milk
  • 8 oz. Cool Whip
In a large bowl, mix together your cake mix according to the directions on the box pour into greased 9×13 pan

DSCF0200using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.

DSCF0201Bake the cake at 350* for 1 hour. The cheese mixture will drop below the cake during cooking (I’m not kidding) Remove from the oven and allow to cool completely before frosting.

DSCF0204Once 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. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving.


Dan and I both thought that this had all the makings of something delicious but were both disappointed. He thought it was bland and the cheese part added nothing worthwhile. I agreed and even felt like the whole thing was just too moist and mushy. The topping was great though. I think maybe just a cake with that topping might be a good idea.

The original recipe can be found here.



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