Italian Love Cake Super Easy Food

ITALIAN LOVE CAKE

Steps:

• Preheat your oven to 350*F and spray a 9x13 baking pan with nonstick spray.
• In a large bowl, with a hand mixer, mix together your cake mix according to the directions on the box. Set aside.
• In another bowl, using the hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
• 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 350F 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. I let it refrigerate overnight, it tastes even better the next day.

EASY CHOCOLATE ITALIAN LOVE CAKE

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.

LOVE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease the bottom and sides of a 13 by 9 by 2-inch baking pan with vegetable spray. Dust all over with flour, shaking out excess. Set aside.
• In a large mixing bowl, add 4 eggs, vegetable oil, 1 teaspoon vanilla extract, water and cake mix. Reserve the fudge package for another use. Using an electric mixer with whisk attachment, whisk until well combined, about 3 minutes.
• Into another mixing bowl, add ricotta cheese, 4 eggs, 1 tablespoon vanilla extract and 3/4 cup of granulated sugar. Add chocolate chips. Whisk until well combined, about 2 minutes.
• Pour 2/3 cup of the cake batter into the pan. Add cocoa powder to the remaining batter and pour over the batter in the pan. Gently swirl in the cocoa batter creating a marble look. Pour the ricotta mixture over the batter and place the pan on middle rack in the oven. Bake for 1 hour. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is cooked.
• Remove cake from oven and set aside to completely cool.
• To make the frosting, in a large bowl, add package of chocolate pudding and cold milk. Using an electric mixer, whisk until thick and glossy, about 1 minute. Gently fold in prepared whipped cream until well combined.
• When cake is completely cool, carefully transfer it to a decorative serving platter. Spread frosting evenly over the top of the cake and serve.
• Store leftovers in the refrigerator.

ITALIAN LOVE CAKE

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.

SICILIAN LOVE CAKE

Steps:

• Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.
• To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.
• To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.

ME AMORE' - ITALIAN LOVE CAKE

Steps:

• For The Cake:.
• Preheat the oven to 350 degrees*.
• Grease and flour a 12x15x3 cake pan.
• Prepare the cake according to the package instructions; using the 3 eggs and vegetable oil.
• Pour the cake mix into the prepared pan, spread evenly, and set aside.
• SPECIAL TIP: If desired, mix cake batter using 1 cup water and 1/4 cup Anisette, Limoncello, Frangelico or other liqueur in place of the 1 1/4 cups of water as called for on the package directions.
• With a mixer on medium speed, beat the remaining eggs; add the ricotta cheese, sugar and vanilla. Beat until sooth and fluffy.
• Carefully pour over the middle of the cake mix. DO NOT SPREAD OR BLEND THE TWO BATTERS TOGETHER.
• Bake for 1 hour, or until a toothpick comes out clean when inserted. (Ricotta cheese will go to the bottom.)
• Remove from the oven; cool in pan on baker's rack.
• For The Topping:
• In a food processor or blender, blend the first 5 ingredients together.
• Add chilled butter cubes; cut in until the mixture looks like wet sand.
• To Finish Off The Cake:.
• Cool cake until warm, about 1 hour. Evenly sprinkle the cinnamon-sugar crumbles over the cake.
• Serve with vanilla ice cream or gelato and a cup of steaming espresso. "That's Amore' !".
• ______________________________________________________________.
• TO DRAIN RICOTTA CHEESE: Wrap ricotta in a double layer of cheesecloth. Place in a colander, weighed down with 2 or 3 soup-like cans from your pantry. Drain over a bowl in the refrigerator for at least 1 hour.
• *NOTE: If using a glass baking dish or disposable foil pan, bake at 325 degrees for 1 1/2 hours.

ITALIAN LOVE CAKE

Steps:

• Prepare cake mix as directed on box.
• Pour batter into lightly greased 9 x 13 pan and set aside.
• Combine Ricotta, sugar, vanilla and eggs. Blend well.
• Pour on top of the chocolate cake mix. It's ok if it doesn't flow to the sides of the pan, as it will distribute evenly after baking.
• Bake at 350 degrees for 55-60 minutes.
• Blend the pudding mix and milk until thick, and then fold in the whipped topping.
• COMPLETELY COOL the cake. You can either spread the pudding mix on top and serve, or dollop some of the chocolate "mousse" on top of each piece served.
• **I used 1% milk, part skim ricotta and sugar free whipped topping and it was fantastic. You may use full fat everything and I'm sure it would be even more rich and lovely**.
• **Great thing for kids to make and watch bake in oven, as the chocolate cake will envelope the ricotta cheese mixture, after you cut it, the ricotta cheese will be in the center of the cake**.

AMORE-THE ITALIANO LOVE CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 375 F degrees.
• To make the cake, combine the powdered sugar and cake flour.
• In a large bowl, using an electric mixer on high speed, beat the egg whites, cream of tartar, vanilla extract, almond extract, and salt until well mixed and soft peaks form.
• Beat in the sugar, a little at a time, and beat until stiff but not dry.
• With a rubber spatula, fold in the dry ingredients until the flour is just incorporated.
• Pour the mixture into an ungreased 10-inch tube pan, shaking the pan lightly.
• Bake for 30 to 35 minutes, or until the top springs back when touched and is golden brown.
• Invert the pan onto a bottle or funnel and cool completely.
• To assemble, using a serrated knife, cut the cake into three layers.
• Sprinkle each layer with some of the amaretto.
• Place one layer on a serving plate.
• Spread the pistachio ice cream on the bottom layer and top with the second layer.
• Spread the chocolate ice cream on the second layer and top with the third layer.
• Freeze the cake for 20 to 30 minutes, or until set.
• Meanwhile, to make the topping, in a chilled bowl, using an electric mixer on medium speed, beat the heavy cream and the remaining amaretto until it forms soft peaks.
• Spread on the top and sides of the cake.
• Return to the freezer.
• Meanwhile, in a small saucepan, over low heat, melt the chocolate chips, stirring until smooth.
• Line a baking sheet with aluminum foil.
• Pour the melted chocolate onto the prepared pan, spreading it 1/4 inch thick.
• Let chocolate set for 15 minutes.
• Using an oiled heart shaped cookie cutter, cut out hearts.
• Place them on top of the cake.
• Keep cake in the freezer until ready to serve.

ITALIAN LOVE CAKE

Steps:

• Prepare cake as directed on box and pour into a greased and floured 9 X 13 inch pan.
• In a separate bowl, combine ricotta cheese, sugar, eggs, and vanilla; mix well.
• Spoon over unbaked cake.
• Bake at 350 degrees for 1 hour. Cool.
• Mix instant pudding with milk; fold in whipped topping.
• Spread over cake; refrigerate.