Description
A decadent layered dessert featuring chocolate cake, creamy ricotta filling, and chocolate pudding topped with whipped cream. This Italian-American classic is perfect for any celebration.
Ingredients
Scale
- 1 box (15.25 oz) chocolate cake mix
- 3 large eggs (for cake)
- 1/3 cup vegetable oil
- 1 cup water
- 32 oz whole milk ricotta cheese
- 3/4 cup granulated sugar
- 4 large eggs (for filling)
- 2 teaspoons vanilla extract
- 2 boxes (3.9 oz each) instant chocolate pudding mix
- 3 cups cold milk
- 8 oz frozen whipped topping, thawed
- Chocolate shavings for garnish (optional)
Instructions
- 1. Preheat oven to 350°F and grease a 9×13-inch baking pan thoroughly.
- 2. Prepare chocolate cake batter according to package directions using 3 eggs, oil, and water. Pour into prepared pan.
- 3. In a separate bowl, beat ricotta cheese, sugar, 4 eggs, and vanilla extract until smooth and creamy, about 3 minutes.
- 4. Pour ricotta mixture over unbaked cake batter and gently swirl with a knife to create a marbled effect.
- 5. Bake for 45-50 minutes until edges pull away from pan and center is set. Cool completely in pan on wire rack.
- 6. Refrigerate cooled cake for at least 1 hour until well chilled.
- 7. Prepare instant pudding by whisking pudding mix with cold milk for 2 minutes until thickened.
- 8. Spread pudding evenly over chilled cake, then top with whipped topping.
- 9. Garnish with chocolate shavings if desired and refrigerate for at least 4 hours or overnight before serving.
- 10. Cut into squares and serve cold directly from the refrigerator.
Notes
This cake tastes even better the next day after flavors have melded. Store covered in refrigerator for up to 5 days. Can be frozen for up to 3 months when wrapped tightly. For cleanest cuts, dip knife in hot water between slices.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 36g
- Sodium: 420mg
- Fat: 18g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 9g