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
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
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.
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
LOVE CAKE
Steps:
- Preheat oven to 350 degrees F.
- Grease the bottom and sides of a 13 by 9 by 2-inch baking pan with vegetable spray. Dust all over with flour, shaking out excess. Set aside.
- In a large mixing bowl, add 4 eggs, vegetable oil, 1 teaspoon vanilla extract, water and cake mix. Reserve the fudge package for another use. Using an electric mixer with whisk attachment, whisk until well combined, about 3 minutes.
- Into another mixing bowl, add ricotta cheese, 4 eggs, 1 tablespoon vanilla extract and 3/4 cup of granulated sugar. Add chocolate chips. Whisk until well combined, about 2 minutes.
- Pour 2/3 cup of the cake batter into the pan. Add cocoa powder to the remaining batter and pour over the batter in the pan. Gently swirl in the cocoa batter creating a marble look. Pour the ricotta mixture over the batter and place the pan on middle rack in the oven. Bake for 1 hour. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is cooked.
- Remove cake from oven and set aside to completely cool.
- To make the frosting, in a large bowl, add package of chocolate pudding and cold milk. Using an electric mixer, whisk until thick and glossy, about 1 minute. Gently fold in prepared whipped cream until well combined.
- When cake is completely cool, carefully transfer it to a decorative serving platter. Spread frosting evenly over the top of the cake and serve.
- Store leftovers in the refrigerator.
ITALIAN LOVE CAKE
Make and share this Italian Love Cake recipe from Food.com.
Provided by jellygirl
Categories Dessert
Time 1h20m
Yield 20 , 1 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cake mix as directed on box.
- Pour batter into lightly greased 9 x 13 pan and set aside.
- Combine Ricotta, sugar, vanilla and eggs. Blend well.
- 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.
- Bake at 350 degrees for 55-60 minutes.
- Blend the pudding mix and milk until thick, and then fold in the whipped topping.
- 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.
- **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**.
- **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**.
Nutrition Facts : Calories 5597.6, Fat 247.7, SaturatedFat 120.8, Cholesterol 1331.7, Sodium 6933.5, Carbohydrate 702.8, Fiber 13.8, Sugar 462.9, Protein 174.9
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
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.
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EASY ITALIAN LOVE CAKE - LOVEFOODIES
From lovefoodies.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory CakesCalories 755 per serving
- Mix the chocolate cake mix by adding all the CHOCOLATE LAYER ingredients to a bowl and mixing until all combined. Then pour in to a 9 x 13 baking dish.
- In a bowl, mix the ricotta cheese, eggs, vanilla and sugar, then pour on top of the cake batter and spread evenly.
- Allow to completely cool then make up the topping by adding the cold milk to the instant pudding and mixing well. Then fold in the instant pudding mix to the cool whip. Spread evenly over the cake and refrigerate for a minimum of 6 hours.
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