Decadent Italian Love Cake (Print Version)

# Ingredients:

→ Ricotta Mixture

01 - 4 eggs, brought to room temperature
02 - 15 oz (2 containers) ricotta cheese
03 - 1 teaspoon pure vanilla
04 - 1 cup white sugar

→ Cake Base

05 - ½ cup of oil (vegetable works well)
06 - 1 box (15.25 oz) chocolate cake mix
07 - 3 eggs
08 - 1 cup of water

→ Frosting Topping

09 - 1 container (8 oz) whipped topping, softened
10 - 5 oz box instant chocolate pudding mix
11 - 3 cups chilled milk

# Instructions:

01 - Set your oven to 350°F (175°C) and grease up a 9×13 pan.
02 - Stir together the ricotta cheese, sugar, and vanilla in a bowl. Add the eggs one by one, blending until smooth each time.
03 - Follow the instructions on the box to make the chocolate cake batter.
04 - Pour the chocolate batter into your greased pan, then gently layer the ricotta mix on top.
05 - Pop the dish in the oven and bake for 60 to 70 minutes. The center should not jiggle. Let it cool completely out of the oven.
06 - Whisk together the pudding mix and cold milk until it thickens. Carefully fold in the whipped topping.
07 - Spread the pudding frosting over the cooled cake. Place it in the fridge for 4 hours or more before serving.

# Notes:

01 - Pick full-fat ricotta to get the best creamy result.
02 - Refrigerating the dessert properly enhances both texture and taste.
03 - Switch up the flavors of the pudding or cake to try something new.

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