Description
Irresistible Italian Love Cake Decadent layered dessert recipe using cream cheese chocolate Easy tech for impressive results Try our best method
Ingredients
Scale
- For the Chocolate Cake Layer:
- 1 (15.25 oz) box chocolate fudge cake mix
- Ingredients listed on the cake mix box (typically eggs, oil, and water)
- For the Cheesecake Layer:
- 2 lbs (32 oz) ricotta cheese
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- For the Whipped Topping:
- 1 (3.4 oz) package instant chocolate pudding mix
- 1 cup cold milk
- 1 (8 oz) container frozen whipped topping, thawed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish thoroughly.
- Prepare the chocolate cake batter according to the package directions. Pour it into the bottom of your prepared pan and set it aside.
- In a large bowl, beat together the ricotta cheese, eggs, sugar, and vanilla extract until the mixture is smooth and well-combined.
- Carefully spoon or pour the ricotta mixture over the top of the chocolate cake batter. Use a spatula to spread it evenly to the edges of the pan.
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack. As it cools, the layers will reverse!
- Once the cake is completely cool, make the topping. In a large bowl, whisk the chocolate pudding mix with the cold milk for 2 minutes. Gently fold in the thawed whipped topping until no streaks remain.
- Spread the fluffy chocolate topping evenly over the completely cooled cake. Cover and refrigerate for at least 6 hours, but overnight is best for the flavors to meld perfectly.
Notes
A showstopping yet simple dessert with a light cheesecake-like filling and a decadent chocolate cake base that magically flips layers in the oven.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Italian-American
Nutrition
- Serving Size: 12 servings
- Calories: 420 calories
- Sugar: 38 g
- Fat: 18 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 12 g