Ingredients
For the Ricotta Layer
- 2 15-ounce containers ricotta cheese Make sure it's well-drained if homemade.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature) Room temperature eggs mix better.
For the Chocolate Cake
- 1 15.25 ounce box chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup water
- 3 large eggs
For the Chocolate Pudding Frosting
- 1 5-ounce box instant chocolate pudding
- 3 cups milk (cold)
- 1 8-ounce container whipped topping, thawed
Method
Preparation
- Preheat the oven to 350 degrees F. Grease your 9×13 baking dish with cooking spray and set it aside.
- In a large bowl, mix ricotta cheese, sugar, vanilla extract, and 4 large eggs until smooth.
- In another bowl, combine chocolate cake mix, oil, and water. Stir until well mixed.
Baking
- Pour the chocolate cake batter into the greased baking dish. Then, gently spoon the ricotta mixture over the cake batter.
- Bake in the preheated oven for about 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely after baking.
Frosting
- While the cake cools, prepare the chocolate pudding frosting by whisking the instant chocolate pudding with 3 cups of cold milk in a mixing bowl until it thickens.
- Once the cake is cool, spread the chocolate pudding over the top.
- Finish by topping it with the whipped topping. Chill in the refrigerator before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 28g
Notes
To store leftovers, cover with plastic wrap or use an airtight container. Keep in the refrigerator for up to 5 days. Consider adding chocolate shavings or sprinkles on top for extra sweetness.
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