Description
A delightful fusion of creamy ricotta layered beneath a rich chocolate cake, topped with a luscious chocolate pudding frosting.
Ingredients
Scale
- 2 15-ounce containers of ricotta cheese
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 4 large eggs (room temperature)
- 1 15.25-ounce box of chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup of water
- 3 large eggs
- 1 5-ounce box of instant chocolate pudding
- 3 cups of milk (cold)
- 1 8-ounce container of whipped topping, thawed
Instructions
- Preheat the oven to 350°F. Then grease your 9×13 baking dish with cooking spray.
- Combine the ricotta cheese, sugar, vanilla extract, and 4 large eggs in a mixing bowl. Whisk until smooth.
- Whisk together the chocolate cake mix, canola oil, water, and 3 large eggs in another bowl until fully combined.
- Pour the chocolate cake batter into the prepared baking dish. Gently spoon the ricotta mixture over the cake batter.
- Bake in the preheated oven for 50-60 minutes until a toothpick comes out clean.
- Prepare the chocolate pudding frosting by whisking the instant pudding mix and cold milk together until thickened, then fold in whipped topping.
- Spread the chocolate pudding frosting over the cooled cake. Chill for at least an hour before serving.
Notes
Make-ahead magic: This cake can be prepared a day in advance for enhanced flavors. Serve with a dollop of whipped cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg