I came across this recipe (not for the first time) here Chew Nibble Nosh. Looking through the recipe I thought it looked interesting 😉 then a friend told me that his mother used to make something like it when he was a kid! That was it – I had to make it!
So I looked through the ingrediance again……Riccotta?! Um OK……2 pounds?! Wow 😉
I have to admit that I expected 2 things
1 – it was going to be REALLY rich. And
2 – it was either going to be fantastic or a complete flop LOL
Well it was FANTASTIC! And while yes it was rich it wasn’t near as rich as I expected 🙂 And it looks like so much more work than it is! It’s really easy!
SO give it a try! It’s DELISHIOUS!!
By the way – make sure you have a good deep pan! This cake is HUGE! LOL
Italian Chocolate Love Cake
1 chocolate cake mix plus the ingrediance to make it
2 lbs Riccotta Cheese
3/4 cup sugar
1 tsp vanilla
1 small box instant chocolate pudding
1 cup milk
1 small tub cool whip
Preheat oven to 350 degrees. Prep a 9×13 pan (grease and flour).
Prepare the chocolate cake according to package directions. Put in the bottom of the 9×13 pan
In a separate bowl combine the Riccotta, 4 eggs, sugar, and vanilla and beat until smooth. Pour on top of the chocolate cake mix. Yes I know this seems backward but trust me it will end up in the middle/bottom of the cake!
Bake at 350 for 1 hour. Let cool COMPLETELY before frosting! Overnight in the fridge is best!
Combine instant pudding and 1 cup milk. Fold in the tub of cool whip until no white streaks are left. Spread over cooled/refrigerated cake.