ITALIAN LOVE CAKE
Steps:
- Preheat your oven to 350*F and spray a 9x13 baking pan with nonstick spray.
- In a large bowl, with a hand mixer, mix together your cake mix according to the directions on the box. Set aside.
- In another bowl, using the hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
- Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
- Bake the cake at 350F for 1 hour. Remove from the oven and allow to cool completely before frosting.
- Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
- Spread the pudding mixture over the top of the cooled cake.
- Cover the cake and refrigerate at least 6 hours before serving. I let it refrigerate overnight, it tastes even better the next day.
Nutrition Facts : Calories 359 kcal, Carbohydrate 46 g, Protein 12 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 466 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
FAVORITE ITALIAN CAKE
Marilyn Morel KEENE, NEW HAMPSHIRE Here's a scrumptious cake that melts in your mouth and makes you say, "Mil a Grazi!" (Thanks a million.) Pecan lovers will eagerly accept a second slice.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans. Cream butter, shortening and granulated sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut., Pour prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Refrigerate.
Nutrition Facts : Calories 628 calories, Fat 37g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 328mg sodium, Carbohydrate 70g carbohydrate (56g sugars, Fiber 2g fiber), Protein 7g protein.
ITALIAN LOVE CAKE
Easy to make and delicious too!
Provided by Rene
Categories World Cuisine Recipes European Italian
Time 2h55m
Yield 18
Number Of Ingredients 8
Steps:
- Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
- Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
- Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
- Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.
Nutrition Facts : Calories 348 calories, Carbohydrate 42.9 g, Cholesterol 62 mg, Fat 15.7 g, Fiber 0.9 g, Protein 11.1 g, SaturatedFat 8.7 g, Sodium 428.4 mg, Sugar 28.7 g
ITALIAN LOVE CAKE (SUPER EASY :)
Make and share this Italian Love Cake (Super Easy :) recipe from Food.com.
Provided by Karen..
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat over to 350 degrees.
- Prepare cake mix as directed on package with water, oil and eggs.
- Pour batter into a greased and floured 9 x 13 inch pan.
- Blend together Ricotta, eggs, vanilla and sugar until smooth.
- Pour evenly over chocolate batter.
- Bake for 1 hour.
- Cool cake completely, but leave in pan.
- Blend together pudding and milk (this will get very thick) and then fold in Cool Whip.
- Spread on top of cake and chill before serving.
ITALIAN LOVE CAKE
Oh my goodness... there is a lot of yumminess in this cake. It's cool and creamy but rich at the same time. The ricotta mixture that bakes on top of this cake really makes this special. It changes the entire texture of the cake, making it almost like a less dense cheesecake. Light and fluffy, the pudding topping is tasty and not...
Provided by Kristie Siegfried
Categories Chocolate
Time 1h
Number Of Ingredients 11
Steps:
- 1. Prepare cake mix as directed on the box. Grease and flour a 9x13 cake pan. Pour the batter into the cake pan. Then follow directions for marbling the cake.
- 2. In a bowl combine the ricotta, sugar, eggs, and vanilla. Mix well.
- 3. Spoon ricotta mixture over top of the unbaked cake.
- 4. Bake for 1 hour in a 350 degree oven.
- 5. Cool completely.
- 6. Mix pudding with the milk.
- 7. Fold in whipped topping.
- 8. Spread over cake and then refrigerate until topping is set or ready to serve.
- 9. NOTE: For marble cake, you can use a yellow cake mix and hold out one cup of yellow mix already made. Mix 1/4 cup of cocoa into the one cup of yellow mix. Spoon the cocoa mix over yellow cake mix and run a knife through it to make a marble cake.
SICILIAN LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.
- To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.
- To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.
ITALIAN LOVE CAKE
A luscious combination marble cake and cheese cake with a creamy chocolate topping. It tastes like a chocolate eclair
Provided by Steve P.
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Prepare cake as directed on box and pour into greased and floured 9 x 13 pan.
- In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well.
- Spoon over unbaked cake.
- Bake cake for 1 hour.
- Cool.
- Mix instant pudding with milk; fold in whipped topping.
- Spread over cake; refrigerate.
EASY CHOCOLATE ITALIAN LOVE CAKE
This Chocolate Italian Love Cake starts with a boxed cake mix for an easy dessert recipe that only looks fancy!
Provided by Blair Lonergan
Categories Dessert
Time 9h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick spray.
- In a large bowl, mix together cake batter according to package instructions.
- Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Set aside (do NOT bake yet).
- In another bowl, use an electric mixer to beat together ricotta cheese, eggs, sugar, and vanilla extract until smooth.
- Carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover cake as best you can (the layers will switch during baking).
- Bake the cake for 1 hour.
- Remove from oven and allow to cool completely before frosting.
- To make frosting, whisk together pudding mix and milk until combined and slightly thickened (about 1-2 minutes). Carefully fold the whipped topping into the pudding until combined.
- Spread frosting on top of cooled cake. Cover and refrigerate at least 6 hours before serving.
Nutrition Facts : ServingSize 1 large slice (1/12 of the recipe), Calories 549.2 kcal, Carbohydrate 62.1 g, Protein 16.9 g, Fat 26.7 g, SaturatedFat 11.6 g, Cholesterol 142.2 mg, Sodium 637.6 mg, Fiber 1.3 g, Sugar 40.7 g, UnsaturatedFat 3.3 g
ITALIAN LEMON RICOTTA CAKE
This Italian Lemon Ricotta Cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you're going to love this traditional Italian dessert that's also great served as a breakfast or brunch treat.
Provided by Angela Allison
Time 1h7m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
- In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
- Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
- Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
- Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.
Nutrition Facts : Calories 217 kcal, ServingSize 1 serving
ITALIAN APPLE CAKE
Steps:
- Pre-heat oven to 350F (180C), grease and flour a nine inch (23 cm) bundt pan (a cake pan would work too).
- In a medium bowl add the chopped apples and sprinkle with the lemon juice.
- In a large bowl beat the eggs and sugar until creamy and light approximately 3-4 minutes. Then add the yogurt and oil, sift the flour, corn starch, baking powder, baking soda, salt and zest into the bowl add the zest then beat until combined.
- Fold in the apples, spoon into the prepared cake pan, sprinkle with a couple of tablespoons of granulated sugar and bake for approximately 35-40 minutes (check for doneness with a toothpick). Let cool completely before removing from pan. Dust with powdered sugar if desired. Enjoy!
Nutrition Facts : Calories 268 kcal, Carbohydrate 40 g, Protein 3 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 29 mg, Sodium 44 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
CHOCOLATE ITALIAN LOVE CAKE
Hands down, the most popular recipe on this blog! This Chocolate Italian Love Cake is the perfect make-ahead dessert! It tastes better after a day or so chilling out in the fridge.
Provided by Christine Carlisle
Time 1h10m
Yield 12 Servings
Number Of Ingredients 8
Steps:
- Preheat your oven to 350*F and spray a 9x13 inch pan with nonstick spray.
- In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
- In another bowl, using a hand mixer, beat together the ricotta cheese, 4 eggs, sugar, and vanilla until smooth.
- *The following directions are correct. The layers switch during the baking time! Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
- Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
- Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
- Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day. ENJOY!
LEMON LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h55m
Yield 15 slices
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
- Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
- Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
- Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
- Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
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