My husband LOVES this cake, and it’s not easy to ask him to share. I don’t know why it’s called Italian Love Cake, but we will just go with it…ok?
Italian Love Cake
This cake switches layers while it bakes. What’s also great is it’s way better after it sets for several hours. Overnight is best. So make it for a family gathering. Preheat your oven to 350 degrees F and spray a 9×13 inch baking pan with nonstick spray. In a large bowl with a handheld mixer, mix together your cake mix according to the directions on the box. Set aside. Using the hand mixer, beat the ricotta cheese, eggs, sugar, and vanilla in another bowl until smooth. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can. It switches layers as it bakes. Bake the cake at 350 F for 1 hour. Remove from the oven and allow to cool completely before frosting. Allow the cake to cool completely, this part takes a long while. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully 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 for at least 6 hours before serving. I let it refrigerate overnight, it tastes even better the next day. Everyone will love this moist, light, and delicious cake. I’m thinking I might try a different flavor cake mix next time. I’ll let you know how that works out. Recipe from chewnibblenosh
