Italian Chocolate Cake
Description
Everyone will rave about this cake. It's a light, sweet and decadent cake that's very easy to make.
Ingredients
1 box chocolate cake mix, plus ingredients on box to bake the cake
2 lb. ricotta cheese
4 eggs
3/4 c. sugar
1 t. pure vanilla extract
3 3/4 oz. box instant chocolate pudding mix
1 c. milk
8 oz. Cool Whip, thawed
Directions
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Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with cooking spray.
Prepare cake batter as directed on box; pour into prepared pan.
In another bowl, combine ricotta, sugar, eggs and vanilla; mix well. Carefully pour ricotta mixture over the top of the unbaked cake batter, spreading as evenly as possible.
Bake cake for 1 hour, or until a wooden toothpick comes out clean. Cool completely. Don't frost until completely cool. It's best to refrigerate overnight.
Prepare chocolate pudding according to package directions; fold in Cool whip. Spread over the cooled cake; cover; refrigerate at least 6 hours before serving.
Serve as is or decorate with cherries and sprinkles, seasonal sprinkles, Christmas sprinkles or dust with cocoa powder or powdered sugar.
12 servings.