Irresistible Italian Love Cake: A Slice of Happiness

Discover the enchanting Italian Love Cake, a stunning layered dessert combining rich chocolate with creamy ricotta.

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Prep Time 30

Cook Time 1 10

Cooling Time 2

Total Time 3 40

Servings: 12 slices

Course: Desserts

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 box Chocolate Cake Mix Opt for a boxed mix.
3 large Eggs For the cake.
1/2 cup Vegetable Oil Keeps cake moist.
1 cup Water For batter consistency.

For the Ricotta Layer

15 oz Ricotta Cheese Use whole milk ricotta.
3/4 cup Sugar Adjust to taste.
1 tbsp Vanilla Extract Almond extract is an alternative.
4 large Eggs For the ricotta layer.

For the Frosting

1 box Instant Chocolate Pudding Mix
2 cups Cold Milk Use whole milk for richness.
8 oz Whipped Topping Light texture for frosting.

Equipment

9x13 inch baking pan
mixing bowls
Whisk
spatula

Method

Directions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Mix the chocolate cake mix, water, 3 eggs, and vegetable oil until smooth.
In another bowl, blend ricotta cheese, 4 eggs, sugar, and vanilla extract until creamy.
Pour the chocolate batter into the pan and layer with the ricotta mixture.
Bake for 60-70 minutes until a toothpick comes out with moist crumbs.
Cool the cake in the pan for about 2 hours, then refrigerate for another 2 hours.
Prepare the frosting by mixing pudding mix with cold milk, then fold in whipped topping.
Frost the cake after it has chilled and return it to the refrigerator for at least 4 hours.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 46gProtein: 6gFat: 14gSaturated Fat: 7gCholesterol: 70mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 24gVitamin A: 10IUCalcium: 15mgIron: 5mg

Notes

Using room temperature ingredients helps create a smoother batter. Chill the cake for optimal flavor before serving.

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