This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Martha [Engle] Sweetser - friend)
1 box Duncan Hines marble cake mix
2 pounds ricotta cheese
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.