Chocolate Italian Love Cake Recipes

ITALIAN LOVE CAKE

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.

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.

CHOCOLATE MARBLE LOVE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
• Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside.
• Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
• Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake.

EASY CHOCOLATE ITALIAN LOVE CAKE

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.

CHOCOLATE ITALIAN LOVE CAKE RECIPE - (4.2/5)

Steps:

• Preheat your oven to 350*F and spray a 9×13 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 bow, using a hand mixer, beat together the ricotta cheese, 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. -

ITALIAN LOVE CAKE

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.

SICILIAN LOVE CAKE

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

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.