Chocolate Italian Love Cake
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- 1 Package Chocolate cake mix
- 2 pounds Ricotta Cheese
- 3/4 cup Granulated Sugar
- 1 teaspoon pure vanilla extract
2 tablespoons Maine-ly Drizzle Espresso Balsamic Vinegar
- 1 5.1oz package instant chocolate pudding mix
- 1 cup cold milk
- 8oz Cool whip or 4 cups prepared whipped cream
2 tablespoons Maine-ly Drizzle's Dark Chocolate Balsamic Vinegar
Preheat oven to 350 degrees and spray a 9/13' pan with nonstick spray
In a large bowl, mix cake according to instructions on box and set aside.
In another bowl, use a hand mixer to beat together the ricotta cheese, sugar, eggs, vanilla and Maine-ly Drizzle's Espresso Balsamic until smooth
This cake switches layers while baking so these directions are correct. Pour the cake batter into the prepared baking dish and spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture over the top of the cake batter, spreading as evenly as possible.
Bake the cake at 350 degrees for 1 hour. Remove from the oven and allow to cool completely before frosting.
For the frosting, mix together the pudding mix and the milk-don't worry, it will be very thick. Carefully add the whipped cream or Cool Whip and the Maine-ly Drizzle Chocolate Balsamic Vinegar and stir until combined.
Spread the frosting mix over the cooled cake.
Cover and refrigerate for at least 6 hours before serving, overnight is best.
Serve with a drizzle of Chocolate Balsamic vinegar for a delicious and beautiful presentation!