Prepare cake mix according to package directions. Pour batters into a greased 13"x9" baking pan; swirl with a knife and set aside. Place ricotta in a separate bowl. Add eggs, one at a time, beating after each addition. Stir in sugar and vanilla. Spoon ricotta mixture evenly over cake batter. Bake at 350 degrees for 70 minutes. Cool completely. In a separate bowl, beat together dry pudding mix and milk for 2 minutes; fold in whipped topping. Spread over cooled cake. Cover and chill for one to 2 hours before cutting into squares.
Tip: Savor iced dessert coffee after a hearty meal. Start with 4 cups of chilled coffee. Pour coffee into a blender with a scoop of vanilla ice cream and a dollop of chocolate syrup; process until smooth. Top mugs with whipped cream. Yum!
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