ITALIAN LOVE CAKE
Layers of chocolate, ricotta and frosting this Italian Love Cake absolutely lives up to its name for so many glorious reasons.
Provided by Maddie Clark
Categories Dessert
Time 8h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- In bowl mix together your cake mix ingredients and pour into a prepared 9"x13" cake pan, set aside.
- In another bowl beat together your ricotta, eggs, sugar and vanilla paste until combined.
- Pour over your chocolate cake mix, spreading out over the top as evenly as you can.
- Bake for about 1 hour or until center is set, remove and cool.
- Once cooled, in another bowl mix together your pudding and milk until combined.
- Fold in your whipped cream until combined.
- Spread over cooled cake.
- Refrigerate for 6-8 hours or overnight for best results.
Nutrition Facts : Calories 417 kcal, Carbohydrate 44 g, Protein 13 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 109 mg, Sodium 392 mg, Sugar 29 g, ServingSize 1 serving
EASY CHOCOLATE ITALIAN LOVE CAKE
This Chocolate Italian Love Cake starts with a boxed cake mix for an easy dessert recipe that only looks fancy!
Provided by Blair Lonergan
Categories Dessert
Time 9h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick spray.
- In a large bowl, mix together cake batter according to package instructions.
- Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Set aside (do NOT bake yet).
- In another bowl, use an electric mixer to beat together ricotta cheese, eggs, sugar, and vanilla extract until smooth.
- Carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover cake as best you can (the layers will switch during baking).
- Bake the cake for 1 hour.
- Remove from oven and allow to cool completely before frosting.
- To make frosting, whisk together pudding mix and milk until combined and slightly thickened (about 1-2 minutes). Carefully fold the whipped topping into the pudding until combined.
- Spread frosting on top of cooled cake. Cover and refrigerate at least 6 hours before serving.
Nutrition Facts : ServingSize 1 large slice (1/12 of the recipe), Calories 549.2 kcal, Carbohydrate 62.1 g, Protein 16.9 g, Fat 26.7 g, SaturatedFat 11.6 g, Cholesterol 142.2 mg, Sodium 637.6 mg, Fiber 1.3 g, Sugar 40.7 g, UnsaturatedFat 3.3 g
ITALIAN LOVE CAKE
Easy to make and delicious too!
Provided by Rene
Categories World Cuisine Recipes European Italian
Time 2h55m
Yield 18
Number Of Ingredients 8
Steps:
- Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
- Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
- Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
- Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.
Nutrition Facts : Calories 348 calories, Carbohydrate 42.9 g, Cholesterol 62 mg, Fat 15.7 g, Fiber 0.9 g, Protein 11.1 g, SaturatedFat 8.7 g, Sodium 428.4 mg, Sugar 28.7 g
ITALIAN LOVE CAKE (SUPER EASY :)
Make and share this Italian Love Cake (Super Easy :) recipe from Food.com.
Provided by Karen..
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat over to 350 degrees.
- Prepare cake mix as directed on package with water, oil and eggs.
- Pour batter into a greased and floured 9 x 13 inch pan.
- Blend together Ricotta, eggs, vanilla and sugar until smooth.
- Pour evenly over chocolate batter.
- Bake for 1 hour.
- Cool cake completely, but leave in pan.
- Blend together pudding and milk (this will get very thick) and then fold in Cool Whip.
- Spread on top of cake and chill before serving.
CHOCOLATE ITALIAN CREAM CAKE
This is a chocolate version of the wonderful Italian Cream Cake. The subtle flavor of cocoa is a nice change from the origional version, but only slightly alters the flavor. It's a winner in my house! :) (I got this recipe out of the November Southern Living Magazine.)
Provided by Cooking to Perfecti
Categories Dessert
Time 1h30m
Yield 1 3layer cake, 12-16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325*.
- Grease and flour three 8-inch layer pans; set aside.
- Separate eggs.
- Beat egg whites until stiff; set aside.
- Cream butter and shortening.
- Gradually add sugar to creamed butter, beating well.
- Add egg yolks, one at a time, beating until blended after each addition.
- In a separate bowl, combine flour, cocoa, and baking soda; add to butter mixture, alternating with buttermilk, beginning and ending with flour.
- Beat at low speed until blended.
- Mix in vanilla.
- Stir in coconut and pecans.
- Fold in egg whites.
- Pour batter into prepared layer pans.
- Bake in hot oven for 25-30 minutes.
- Cool in pans for 10 minutes, then remove to wire racks and cool completely.
- For frosting, beat cream cheese, butter, vanilla, and cinnamon until blended.
- Sift powdered sugar and cocoa; gradually add to butter mixture alternating with buttermilk, beginning and ending with powdered sugar mixture.
- Beat at low speed for about 2 minutes until well blended and fluffy.
- Stir in pecans.
- Frost cooled layers with frosting, and garnish with whole pecans.
Nutrition Facts : Calories 801.8, Fat 43.7, SaturatedFat 19.7, Cholesterol 140, Sodium 379.9, Carbohydrate 98.5, Fiber 3.2, Sugar 76.2, Protein 9.1
CHOCOLATE ITALIAN LOVE CAKE RECIPE - (4.2/5)
Provided by Tricia33
Number Of Ingredients 8
Steps:
- Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray. In a large bowl, mix together your cake mix according to the directions on the box. Set aside. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth. *The following directions are correct. The layers switch during the baking time! Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day. -
ITALIAN LOVE CAKE
A luscious combination marble cake and cheese cake with a creamy chocolate topping. It tastes like a chocolate eclair
Provided by Steve P.
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Prepare cake as directed on box and pour into greased and floured 9 x 13 pan.
- In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well.
- Spoon over unbaked cake.
- Bake cake for 1 hour.
- Cool.
- Mix instant pudding with milk; fold in whipped topping.
- Spread over cake; refrigerate.
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EASY ITALIAN LOVE CAKE - LOVEFOODIES
From lovefoodies.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory CakesCalories 755 per serving
- Mix the chocolate cake mix by adding all the CHOCOLATE LAYER ingredients to a bowl and mixing until all combined. Then pour in to a 9 x 13 baking dish.
- In a bowl, mix the ricotta cheese, eggs, vanilla and sugar, then pour on top of the cake batter and spread evenly.
- Allow to completely cool then make up the topping by adding the cold milk to the instant pudding and mixing well. Then fold in the instant pudding mix to the cool whip. Spread evenly over the cake and refrigerate for a minimum of 6 hours.
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