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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe made me a ricotta lover. Posting this I realized it is a big version of Black bottom cupcakes, lol. This cake was another gift to me and won me over! This is delightful, creamy, sinful and I never make it enough! Read more ! Ingredients:
1 chocolate cake mix |
2 pounds ricotta cheese |
4 large eggs |
3/4 cup sugar |
1 tsp vanilla extract |
1 small box (3 1/2 to 4 0z.) instant chocolate pudding mix. |
1 cup milk |
1 container 8 ounces frozen nondairy whipped topping |
Directions:
1. Preheat oven to 350 degrees. Grease and flour a 9x13x2 inch baking pan
2. Prepare cake mix as directed on package. Pour batter into prepared pan and set aside.
3. Do not bake yet. With mixer at medium speed, blend ricotta, eggs, sugar and vanilla.
4. Spoon the ricotta mixture evenly over the unbaked cake batter leaving about 1/2 around the edge of the cake.
5. Do not mix. The cake rises above the cheese mixture. Now bake at 350 for one hour or until cake tester comes out dry. Cool in pan on rack.
6. Meanwhile, prepare frosting by using a mixer at medium speed to combine instant
7. pudding mix and milk. Add whipped topping and beat at a low speed until creamy
8. Spread frosting over top of the cooled cake. Makes 12 servings
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