Italian Chocolate Cake


  • 1 box chocolate cake mix (and ingredients necessary to prepare the cake)
  • 2 lbs. ricotta cheese
  • 4 eggs
  • ¾ cup sugar
  • 1 tsp pure vanilla extract
  • 1 box (3¾ oz) instant chocolate pudding mix
  • 1 cup milk
  • 8 oz. Cool Whip, thawed
Italian Chocolate Cake

  1. Preheat oven to 350 degrees and spray a 9 x 13" pan with nonstick spray.
  2. Prepare cake batter as directed on box and pour into 9 x 13 pan.
  3. In separate bowl, combine ricotta, sugar, eggs, and vanilla and mix well.
  4. Carefully pour the cheese mixture over the top of the unbaked cake batter, spreading as evenly as possible.
  5. Bake the cake at 350 degrees for 1 hour, or until a toothpick comes out clean. Cool completely. Do not frost until completely cool. Best to refrigerate overnight.
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