Italian Love Cake

Very moist and not overpoweringly sweet.

• Ready In: 1 hr 20 mins
• Serves: 1
• Yields: 20

Ingredients

• 1 (15 ounce) package  chocolate cake mix (Chocolate Fudge, Devil's Food or even Marble)
•  plus ingredients needed on box to make  cake
• 2 (15 ounce) containers part-skim ricotta cheese
• 1  cup sugar
• 1  teaspoon vanilla extract
• 4  eggs
• 1 (3 1/2ounce) box instant chocolate pudding mix
• 1  cup milk
• 1 (12 ounce) container  whipped topping (thawed)

Directions

1. Prepare cake mix as directed on box.
2. Pour batter into lightly greased 9 x 13 pan and set aside.
3. Combine Ricotta, sugar, vanilla and eggs. Blend well.
4. Pour on top of the chocolate cake mix. It's ok if it doesn't flow to the sides of the pan, as it will distribute evenly after baking.
5. Bake at 350 degrees for 55-60 minutes.
6. Blend the pudding mix and milk until thick, and then fold in the whipped topping.
7. COMPLETELY COOL the cake. You can either spread the pudding mix on top and serve, or dollop some of the chocolate "mousse" on top of each piece served.
8. **I used 1% milk, part skim ricotta and sugar free whipped topping and it was fantastic. You may use full fat everything and I'm sure it would be even more rich and lovely**.
9. **Great thing for kids to make and watch bake in oven, as the chocolate cake will envelope the ricotta cheese mixture, after you cut it, the ricotta cheese will be in the center of the cake**.