Italian Chocolate Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
Needed ingredients listed on the chocolate cake mix box
02 -
1 package chocolate cake mix
→ Cheese Layer
03 -
1 teaspoon vanilla extract (pure)
04 -
4 large eggs
05 -
3/4 cup granulated sugar
06 -
2 lbs ricotta cheese
→ Topping
07 -
Optional: cocoa powder, cherries, or colorful sprinkles
08 -
1 cup of milk
09 -
One box (3.75 oz) instant chocolate pudding mix
10 -
8 oz thawed Cool Whip
# Instructions:
01 -
Turn your oven to 350°F (175°C). Coat a 9 x 13-inch pan with nonstick spray to stop sticking.
02 -
Follow the steps on the chocolate cake mix box to make the batter. Pour it into your sprayed pan.
03 -
Mix the ricotta, sugar, eggs, and vanilla extract in a bowl. Stir until smooth and all combined.
04 -
Pour the cheese blend slowly over the raw cake batter. Spread it gently to cover the top evenly.
05 -
Put your cake in the oven and bake it for 1 hour at 350°F (175°C). Use a toothpick to check doneness—it should come out without batter. Let it cool down fully before frosting.
06 -
Prepare the instant chocolate pudding using package directions. Gently fold in the Cool Whip.
07 -
Spread the chocolate topping smoothly over your cooled cake. Cover it and place in the fridge for at least 6 hours or even overnight.
08 -
Top it with sprinkles, cocoa powder, or cherries before serving.