Description
A stunning layered dessert that impresses with minimal effort.
Ingredients
Scale
- For the Ricotta Layer:
- 2 (15 oz) containers ricotta cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- For the Chocolate Cake:
- 1 (15.25 oz) box chocolate cake mix
- ½ cup vegetable oil
- 1 cup water
- 3 large eggs
- For the Pudding Frosting:
- 1 (5 oz) box instant chocolate pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping, thawed
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking.
- In a mixing bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Mix until smooth. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- In another bowl, prepare the chocolate cake batter according to the instructions on the box.
- Pour the chocolate cake batter into the prepared baking dish, spreading it evenly. Carefully pour the ricotta mixture over the cake batter. Do not stir.
- Place the baking dish in the preheated oven and bake for 1 hour to 1 hour and 10 minutes, or until the center is set and a toothpick inserted comes out clean. Allow the cake to cool completely in the pan.
- In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until thickened. Gently fold in the thawed whipped topping until well combined.
- Once the cake has cooled, spread the pudding frosting evenly over the top. Chill the cake in the refrigerator for at least 4 hours before serving.
Notes
- Chill the cake for at least 4 hours for best flavor.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg