Chocolate Italian Cream Cake
1 packages 18.25-oz. chocolate cake mix
1/3 cups vegetable oil
4 cups ricotta cheese
1 cups sugar
1 teaspoons vanilla
1 packages 3 1/2-oz. instant chocolate pudding mix
8 ounces non-dairy whipped topping
Preheat oven to 350°F. Grease and floured a 13x9x2-inch cake pan. Prepare cake
as per package instructions using 3 eggs and 1/3 cup 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
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
it's excess liquid, discard liquid. Wrap ricotta in cheesecloth and place over a
bowl. Ricotta is ready for baking once it has stopped dripping.