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183 - Italian Love Cake




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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183 - Italian Love Cake

(by Martha [Engle] Sweetser - friend)

1 box Duncan Hines marble cake mix
2 pounds ricotta cheese
3 eggs
3/4 cup white sugar
1 tsp. vanilla
1 - 3.5oz. box Jell-o chocolate instant pudding
1 cup milk
1 - 8oz. container Cool Whip (thawed in refrigerator if frozen)

Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 greased cake pan. In a mixer, combine, ricotta cheese, eggs, sugar and vanilla. Pour this mixture on top of the UNBAKED cake batter. Bake at 350 degrees for 1 hour. Remove from oven and let cool completely. In a mixer, add chocolate pudding and milk. Beat. Fold in Cool Whip by hand using a spoon. Pour chocolate mixture over the cake. Refrigerate. Keep refrigerated.


 

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