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–+ servings
talian Love Cake

Indulge in Homemade Italian Love Cake That's Simply Irresistible

Enjoy the enchanting Italian Love Cake that features creamy ricotta atop rich Devil's Food cake, crowned with chocolate pudding frosting.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 45 minutes
Total Time 2 hours 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ricotta Layer
  • 15 ounces ricotta cheese Adds a creamy texture and a hint of tanginess.
  • 1 cup granulated sugar Sweetens the ricotta layer perfectly.
  • 1 teaspoon vanilla extract Enhances the ricotta flavor.
  • 4 large eggs Provide structure and moisture.
For the Chocolate Cake Layer
  • 1 box Devil's Food Cake Mix Create a rich chocolatey base.
  • ½ cup canola or vegetable oil Keeps the cake moist.
  • 1 cup water Blends the cake mix for a smooth batter.
For the Chocolate Pudding Frosting
  • 5 ounces instant chocolate pudding Forms the luscious frosting layer.
  • 3 cups cold whole milk Needed to prepare the frosting.
  • 8 ounces whipped topping Adds lightness; can substitute with stabilized whipped cream.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowls
  • Hand Mixer
  • Whisk

Method
 

Preparation Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine ricotta cheese, granulated sugar, and vanilla extract until smooth. Add 4 eggs and mix thoroughly.
  3. In another bowl, combine the Devil's Food cake mix, canola oil, water, and remaining 4 eggs. Mix until smooth.
  4. Pour the chocolate cake batter into the baking dish, then spoon the ricotta mixture on top without stirring.
  5. Bake the cake for 1 hour and 10 minutes until edges set and center is slightly jiggly.
  6. Allow the cake to cool in the pan for 30 to 45 minutes.
  7. Prepare the frosting by whisking together the instant chocolate pudding mix and cold milk for 2 minutes, then fold in whipped topping.
  8. After the cake has completely cooled, spread the chocolate pudding frosting evenly over it.
  9. Refrigerate the cake for at least 4 hours to allow flavors to meld.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 14gSaturated Fat: 7gCholesterol: 80mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 10IUCalcium: 150mgIron: 1mg

Notes

Chill the cake a day ahead for enhanced flavors. Store in a sealed container in the fridge for up to 5 days or freeze for longer storage.

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