Chocolate Italian Love Cake

Serves: 12
Total Calories: 784


1 (18 1/4-ounce) package fudge marble cake mix
2 (16-ounce) containers ricotta cheese
4 eggs
1 cup sugar
1 teaspoon vanilla extract
1 (3.9-ounce) package instant chocolate pudding mix
1 cup milk
1 (8-ounce) container frozen whipped topping, thawed


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!

Nutritional Facts:

Serves: 12
Total Calories: 784
Calories from Fat: 44

This Chocolate Italian Love Cake recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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Chocolate Italian Love Cake

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