Chocolate Italian Cream Cake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 1-2 hrs
Ingredients:
1 package (18.25 ounce size) chocolate cake mix
3 eggs
1/3 cup vegetable oil
4 cups ricotta cheese
1 cup sugar
1 teaspoon vanilla extract
1 package (3.5 ounce size) instant chocolate pudding mix
8 ounces non-dairy whipped topping
Directions:
Preheat oven to 350 degrees F. Grease and floured a 13- x 9- x 2-inch cake pan. Prepare cake as per package instructions, using eggs and oil; pour into prepared pan and set aside.
Combine ricotta cheese, sugar and vanilla in a large mixing bowl; mix until thoroughly combined. Pour over cake batter. Swirl through the batter with a knife.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven; let cool down and transfer to a serving platter.
Meanwhile, combine chocolate pudding mix and non-dairy whipped topping; beat with an electric mixer on medium speed until smooth about 3 to 4 minutes. Refrigerate pudding mixture.
Cover cake with pudding mixture. Serve immediately or keep refrigerated until serving time.
TIP: For baking purposes, when buying ricotta cheese in a plastic tumbler, it is best to take the following precautions in order to not end up with a soggy cake:
In a small skillet over very low heat, add ricotta. Once the cheese has shed its excess liquid, discard liquid. Wrap ricotta in cheesecloth and place over a bowl. Ricotta is ready for baking once it has stopped dripping.
Recipe Location: https://www.cdkitchen.com/recipes/recs/931/Chocolate-Italian-Cream-Cake81311.shtml
Recipe ID: 52095
Nutrition:
per serving: 554 calories, 28g fat, 63g carbohydrates, 14g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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