Serves: 5
Total Calories: 1,590
Mix cake mix per instructions on the box. Put into 9x13-inch pan, but do not bake yet. Mix ricotta cheese, eggs, sugar, and vanilla together. With large spoon, spoon the cheese mixture over the top of the cake batter. It should cover the entire surface. Bake at 350° for 1 hour and 5 minutes. Let cool well!
Topping:
Mix pudding with 1 cup milk and add this to Cool Whip. Spread on the cake as frosting. This cake is best when baked the day before needed. Refrigerate.
This Aunt Judy’s Italian Cake recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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