Easy Chocolate Italian Love Cake Recipes

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ITALIAN LOVE CAKE



Italian Love Cake image

Easy to make and delicious too!

Provided by Rene

Categories     World Cuisine Recipes     European     Italian

Time 2h55m

Yield 18

Number Of Ingredients 8

1 (18.25 ounce) package chocolate cake mix
2 pints part-skim ricotta cheese
¾ cup white sugar
1 teaspoon vanilla extract
4 eggs
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (12 ounce) container frozen whipped topping, thawed

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



Italian Love Cake image

Layers of chocolate, ricotta and frosting this Italian Love Cake absolutely lives up to its name for so many glorious reasons.

Provided by Maddie Clark

Categories     Dessert

Time 8h30m

Number Of Ingredients 8

1 box chocolate cake mix ((and ingredients called for on back))
2 lbs whole milk ricotta cheese
4 eggs
3/4 cup sugar
1 tsp vanilla paste
1 (5.1 oz) pkg instant chocolate pudding
1 cup milk
8 oz whipped cream

Steps:

  • Preheat oven to 350.
  • In bowl mix together your cake mix ingredients and pour into a prepared 9"x13" cake pan, set aside.
  • In another bowl beat together your ricotta, eggs, sugar and vanilla paste until combined.
  • Pour over your chocolate cake mix, spreading out over the top as evenly as you can.
  • Bake for about 1 hour or until center is set, remove and cool.
  • Once cooled, in another bowl mix together your pudding and milk until combined.
  • Fold in your whipped cream until combined.
  • Spread over cooled cake.
  • Refrigerate for 6-8 hours or overnight for best results.

Nutrition Facts : Calories 417 kcal, Carbohydrate 44 g, Protein 13 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 109 mg, Sodium 392 mg, Sugar 29 g, ServingSize 1 serving

EASY CHOCOLATE ITALIAN LOVE CAKE



Easy Chocolate Italian Love Cake image

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

1 (15.25 oz) package chocolate cake mix, PLUS additional ingredients called for on the package
2 lbs ricotta cheese
4 eggs
3/4 cup sugar
1 tsp. pure vanilla extract
1 (3.9 oz) package instant chocolate pudding mix
1 cup cold milk
16 oz. frozen whipped topping, thawed ((such as Cool Whip))

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

SICILIAN LOVE CAKE



Sicilian Love Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 11

1 box chocolate cake mix, plus the ingredients called for in the directions
Canola oil, for preparing the pan
28 ounces ricotta cheese (3 1/2 cups)
4 ounces mascarpone (1/2 cup)
3 large eggs
3/4 cup sugar
1/8 teaspoon kosher salt
10 ounces mascarpone (1 1/4 cups)
1 cup whole milk
One 3.9-ounce box instant chocolate pudding mix
1 tablespoon sugar

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 CUPCAKES



Italian Love Cupcakes image

Chocolaty fudge cupcakes topped with chocolate frosting get some Italian lovin' thanks to a layer of ricotta cheese filling. Add some white chocolate shavings for an elegant touch.

Provided by Stephanie Wise

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
2 containers (15 oz each) whole-milk ricotta cheese
3/4 cup sugar
1 teaspoon vanilla
4 eggs
1 box (6-serving size) chocolate instant pudding and pie filling mix
1 cup milk
1 1/2 cups whipped cream or Cool Whip frozen whipped topping, thawed

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat Cake Layer ingredients with electric mixer on low speed 30 seconds. Increase speed to medium; beat 2 minutes, scraping bowl occasionally.
  • In separate large bowl, mix Ricotta Layer ingredients until combined.
  • Fill each muffin cup about one-third full with cake batter (you may not use all the batter). Divide ricotta mixture evenly among cups.
  • Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
  • When cupcakes are completely cooled, make frosting. In large bowl, beat pudding mix and milk with whisk until combined and set. Fold in whipped cream. Pipe frosting on top of cupcakes.

Nutrition Facts : Calories 250, Carbohydrate 27 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 19 g, TransFat 0 g

CHOCOLATE ITALIAN CREAM CAKE



Chocolate Italian Cream Cake image

A chocolaty take on the classic Italian cream cake.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 10

Number Of Ingredients 17

½ cup butter
½ cup shortening
2 cups white sugar
5 eggs
2 cups all-purpose flour
1 teaspoon baking soda
¼ cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
1 cup cream cheese
½ cup butter
¼ cup unsweetened cocoa powder
4 cups sifted confectioners' sugar
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
  • Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
  • Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
  • Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
  • Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
  • To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

Nutrition Facts : Calories 1017.5 calories, Carbohydrate 120.3 g, Cholesterol 168.3 mg, Fat 58.1 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 23.9 g, Sodium 409.1 mg, Sugar 94.3 g

ITALIAN LOVE CAKE



Italian Love Cake image

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

2 lbs ricotta cheese
1 cup sugar
4 eggs
1 teaspoon vanilla
1 (3 3/4 ounce) box instant chocolate pudding mix
1 cup milk
8 ounces non-dairy whipped topping, thawed (such as CoolWhip)
1 box fudge marble cake mix

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.

ITALIAN LOVE CAKE (SUPER EASY :)



Italian Love Cake (Super Easy :) image

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

1 (18 1/4 ounce) box devil's food cake mix or 1 (18 1/4 ounce) box chocolate cake mix
1 1/3 cups water (or as called for by your cake mix directions)
1/2 cup vegetable oil (or as called for by your cake mix directions)
3 large eggs (or as called for by your cake mix directions)
2 lbs ricotta cheese
3 eggs
2 teaspoons vanilla
3/4 cup sugar
1 (3 1/2 ounce) package instant chocolate pudding mix
1 cup milk
1 (8 ounce) container Cool Whip, defrosted

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.

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