Difference between revisions of "Italian Love Cake"
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* 1 (12 ounce) container frozen whipped topping, thawed | * 1 (12 ounce) container frozen whipped topping, thawed | ||
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# Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside. | # Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside. | ||
# Combine [[ricotta cheese]], [[granulated sugar|sugar]], [[vanilla]], and [[egg]]s. Blend well. | # Combine [[ricotta cheese]], [[granulated sugar|sugar]], [[vanilla]], and [[egg]]s. Blend well. | ||
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# Spread over cooled cake. | # Spread over cooled cake. | ||
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[[Category:Cake Recipes]] | [[Category:Cake Recipes]] | ||
[[Category:Instant pudding Recipes]] | [[Category:Instant pudding Recipes]] | ||
[[Category:Ricotta cheese Recipes]] | [[Category:Ricotta cheese Recipes]] | ||
[[Category:Valentine's Day Desserts]] | [[Category:Valentine's Day Desserts]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
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| + | [[Category:North American cuisine]] | ||
Latest revision as of 17:04, 16 July 2012
Description
Contributed by Tina at World Recipes Y-Group
- Makes one 9 x 13 inch cake
Ingredients
- 1 (18½ ounce) package chocolate cake mix
- 2 pints part-skim ricotta cheese
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 (3 ounce) package instant chocolate pudding mix
- 1 cup milk
- 1 (12 ounce) container frozen whipped topping, thawed
Procedures
- Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
- Combine ricotta cheese, sugar, vanilla, and eggs. Blend well.
- Spread mixture evenly over the top of the cake batter.
- Bake at 350 °F (175 °C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
- Blend pudding mix and milk until thickened.
- Blend in whipped topping.
- Spread over cooled cake.
