Cakes
The Instant Italian Love Cake Recipe
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Instructions
- Preheat oven to 350*F and spray a 9 x 13 inch pan with nonstick spray.
- In a bowl, mix together your cake mix according to the directions on the box. Set aside.
- In another bowl, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
- Pour the cake batter into the prepared baking dish.
- Spread to fill the pan.
- Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter.
- Spread over the cake batter as much as you can.
- Bake the cake at 350* for 1 hour.
- Remove from the oven and allow to cool completely before frosting.
- Once the cake is cool, stir the pudding mix and milk together with a whisk until combined.
- Fold the Cool Whip into the pudding until combined.
- Spread the pudding mixture over the top of the cooled cake.
- Cover the cake and refrigerate at least 6 hours before serving.
Recipe Notes
It tastes even better the next day.