ITALIAN LOVE CAKE

ITALIAN LOVE CAKE
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  • CourseDessert
ITALIAN LOVE CAKE
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseDessert
Ingredients
  • 1 Chocolate Fudge or Devil’s food cake mix mixed according to package directions
  • 2 16 oz. containers of lo-fat ricotta cheese
  • 1 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 small box instant chocolate pudding
  • 1 cup milk
  • 8 oz. bowl of Cool Whip
Instructions
  1. Preheat oven to 350°F.
  2. Combine ricotta, sugar, eggs, and vanilla; mix well.
  3. In separate bowl, prepare cake “batter” according to directions. Pour into a lightly greased 9 x 13 pan.
  4. Spoon cheese mixture over unbaked cake batter. Bake for 1 hour. Cool completely.
  5. Mix instant pudding with milk. Fold in whipped topping.
  6. Spread over cake, refrigerate until ready to serve.
Terri's Notes

Don’t like Chocolate? A listener, Lori Turba-Rogers, sent this tried and true version of their own favorite. Substitute a vanilla cake mix for the chocolate one. Spread cooled cake with a can of raspberry pie filling. Frost with the Cool Whip mixed with White Chocolate flavored pudding mix. MMMMMMMM!!!!

It occurs to me, that spreading a can of Cherry pie filling between the cooled cake and pudding mixture would be great in either version of this fabulous dessert!

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