Original Italian Love Cake Recipes

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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

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.

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

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



Italian Love Cake image

You will love this moist, light, delicious Italian Love Cake recipe. An easy make-ahead dessert perfect for all occasions!

Provided by DSTR

Categories     cake     Dessert

Time 1h10m

Number Of Ingredients 8

1 package chocolate cake mix (and the ingredients needed to make the cake according to the package)
2 lbs ricotta cheese
4 large eggs
¾ cup sugar
1 tsp. pure vanilla extract
5.1 oz instant chocolate pudding mix ((1 - 5.1 oz. package ))
1 cup cold milk
8 oz. Cool Whip

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



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.

FAVORITE ITALIAN CAKE



Favorite Italian Cake image

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

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1/2 cup sweetened shredded coconut
CREAM CHEESE FROSTING:
11 ounces cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup coarsely chopped pecans

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 CREAM CAKE I



Italian Cream Cake I image

This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.

Provided by Chantal

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 14

1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 ½ cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese
½ cup butter
3 ½ cups confectioners' sugar
1 teaspoon vanilla extract
¼ cup chopped walnuts

Steps:

  • Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
  • Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
  • Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
  • Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g

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