Post by marlaoh on Sept 17, 2002 6:22:47 GMT -6
Italian Love Cake
1 (18.5 ounce) package chocolate cake mix
2 pints part-skim ricotta cheese
3/4 cup white sugar
1 teaspoon vanilla extract
4 eggs
1 (3 ounce) package instant chocolate pudding mix
1 cup milk
1 (12 ounce) container frozen whipped topping, thawed
1 Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
2 Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
3 Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
4 Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.
Makes 1 - 9 x 13 inch cake
1 (18.5 ounce) package chocolate cake mix
2 pints part-skim ricotta cheese
3/4 cup white sugar
1 teaspoon vanilla extract
4 eggs
1 (3 ounce) package instant chocolate pudding mix
1 cup milk
1 (12 ounce) container frozen whipped topping, thawed
1 Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
2 Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
3 Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
4 Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.
Makes 1 - 9 x 13 inch cake