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Italian Love Cake

Italian Love Cake made with cake mix, ricotta cheese and Cool Whip.
Course Dessert
Cuisine American
Keyword Italian Cream Cake, Italian Love Cake
Prep Time 10 minutes
Cook Time 6 hours 40 minutes
Total Time 6 hours 50 minutes
Servings 18
Author Cookie Madness
Cost 5

Ingredients

  • 1 13.25 oz box Betty Crocker chocolate cake mix or other brand See note
  • 1 cup water
  • 3 large eggs
  • ½ cup vegetable oil

Ricotta Cheese Mixture

  • 1 32 oz container whole milk ricotta cheese
  • 4 large eggs (not extra large or jumbo!) -- medium okay
  • ¾ cup sugar
  • 1 teaspoon vanilla or vanilla bean paste
  • ½ cup chocolate chips (optional)

Whipped Topping:

  • 1 3.8 oz. package instant chocolate pudding mix
  • 1 cup cold whole milk
  • 2 8 oz containers whipped topping** (You don't have to use both containers as noted below)

Instructions

  • Preheat your oven to 350 degrees F if using a metal pan and 325 degrees F if using a 9x13 inch glass baking dish. I used 325 and a 9x13 inch glass baking dish. Grease bottom of the pan (or dish). UPDATE: So far I have only ever baked this in glass dishes and used the 325 temp. The old recipe does say 350, but I think 325 is a safer temp. My latest cake, a half batch, was done in 45 minutes.
  • In a large mixing bowl, prepare the cake mix as directed on package. In this case that would be Betty Crocker Super Moist, so you mix the mix, water, eggs and oil and beat for 2 minutes. Pour into the baking pan.
  • In another bowl, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth. If adding chocolate chips, stir them in.
  • Spoon or pour the cheese mixture evenly over the top of the cake batter.
  • Bake the cake at 350 for 1 hour or 325 for 1 hour and 5 minutes(if using a glass dish) or until the cake seems firm to touch. Remove from the oven and allow to cool completely.
  • To make the topping, whisk together the pudding mix and milk. Fold 1 to 1 ½ cartons (8 to 12 oz) of whipped topping into the pudding, then spread all over the cake. Cover and chill overnight (or for at least 4 hours minimum).

Notes

  • For the egg, oil and water, use amounts listed on the box.  Amount in card is for Betty Crocker, but other brands will differ slightly.
  • Use 1 carton of whipped topping plus as much as you need from the second carton. I used 1 ½ cartons.