Thursday, February 18, 2010
Italian Love Cake .... oooooo la la
It has come to my attention that there has been too much time lapse between my blogs.....well, here is a foodie blog. I came across this recipe on allrecipes.com. It looked just too good, so I had to try it out. It is easy and decadent. But give yourself at least a day before you want to serve this dessert, it needs time in the fridge.
The cast of characters and step by step directions:
Preheat oven to 350*.
One box of cake mix.....chocolate. I used chocolate fudge, but I read that German chocolate is good also. Make cake batter according to package directions.
4 eggs, 2 pints ricotta cheese, 1 tsp. vanilla and 3/4 c. white sugar (I'm thinking marscapone would be HEAVENLY!!!)
Put the cake batter in a greased 9x13 pan. Carefully pour and spread the cheese mixture over the cake batter. It will look something like this:
It looks something like this after cooking for 75 minutes. Depending upon your oven, it might need just a little longer. Use the "clean toothpick" method to see if it is done.
For the last layer you will need:
One 3.9 oz box instant chocolate pudding, 1 cup milk, and 12 oz. tub cool-whip. (I only had a 8 oz tub, and it worked fine). Mix those ingredients together and spread over FULLY COOLED cake. Refrigerate cake for at least 12 hours before serving. The pudding needs time to set, and the cake will be so moist.
Hope you enjoy this as much as we did today at Thursday Lunch!