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.
Nutrition Facts : Calories 359 kcal, Carbohydrate 46 g, Protein 12 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 466 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
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.
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.
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.
SICILIAN LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 11
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.
ITALIAN LOVE CAKE
Oh my goodness... there is a lot of yumminess in this cake. It's cool and creamy but rich at the same time. The ricotta mixture that bakes on top of this cake really makes this special. It changes the entire texture of the cake, making it almost like a less dense cheesecake. Light and fluffy, the pudding topping is tasty and not...
Provided by Kristie Siegfried
Categories Chocolate
Time 1h
Number Of Ingredients 11
Steps:
- 1. Prepare cake mix as directed on the box. Grease and flour a 9x13 cake pan. Pour the batter into the cake pan. Then follow directions for marbling the cake.
- 2. In a bowl combine the ricotta, sugar, eggs, and vanilla. Mix well.
- 3. Spoon ricotta mixture over top of the unbaked cake.
- 4. Bake for 1 hour in a 350 degree oven.
- 5. Cool completely.
- 6. Mix pudding with the milk.
- 7. Fold in whipped topping.
- 8. Spread over cake and then refrigerate until topping is set or ready to serve.
- 9. NOTE: For marble cake, you can use a yellow cake mix and hold out one cup of yellow mix already made. Mix 1/4 cup of cocoa into the one cup of yellow mix. Spoon the cocoa mix over yellow cake mix and run a knife through it to make a marble cake.
ITALIAN LOVE CAKE
Italian Love Cake, or as Valerie Bertinelli calls it, Sicilian Love Cake, is a fun cake made with cake mix, ricotta cheese and pudding mix.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F if using a metal pan and 325 degrees F if using a 9x13 inch glass baking dish. I used 325 and a 9x13 inch glass baking dish. Grease bottom of the pan (or dish).
- In a large mixing bowl, prepare the cake mix as directed on package. In this case that would be Betty Crocker Super Moist, so you mix the mix, water, eggs and oil and beat for 2 minutes. Pour into the baking pan.
- In another bowl, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
- Spoon or pour the cheese mixture evenly over the top of the cake batter.
- Bake the cake at 350 for 1 hour or 325 for 1 hour and 5 minutes(if using a glass dish) or until the cake seems firm to touch. Remove from the oven and allow to cool completely.
- To make the topping, whisk together the pudding mix and milk. Fold the whipped topping into the pudding, then spread all over the cake. Cover and chill overnight (or for at least 4 hours minimum).
ITALIAN LOVE CAKE
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 9 x 13 x 2 inch pan. Prepare cake mix as directed on box. Pour batter into prepared pan. DO NOT BAKE.
- With mixer at MED speed, blend ricotta, eggs, sugar and vanilla. Spoon ricotta mixture over unbaked cake batter evenly. Do not MIX. (The cake will rise above cheese mixture when baking). Now, bake for 1 hour. Cool in pan on rack.
- Meanwhile, prepare frosting by using a mixer at med. speed to combine instant pudding mix and milk. Add whipped topping and beat at low speed until creamy. Spread frosting over top of cake. Keep cake refrigerated.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ITALIAN LOVE CUPCAKES
Chocolaty fudge cupcakes topped with chocolate frosting get some Italian lovin' thanks to a layer of ricotta cheese filling. Add some white chocolate shavings for an elegant touch.
Provided by Stephanie Wise
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat Cake Layer ingredients with electric mixer on low speed 30 seconds. Increase speed to medium; beat 2 minutes, scraping bowl occasionally.
- In separate large bowl, mix Ricotta Layer ingredients until combined.
- Fill each muffin cup about one-third full with cake batter (you may not use all the batter). Divide ricotta mixture evenly among cups.
- Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
- When cupcakes are completely cooled, make frosting. In large bowl, beat pudding mix and milk with whisk until combined and set. Fold in whipped cream. Pipe frosting on top of cupcakes.
Nutrition Facts : Calories 250, Carbohydrate 27 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 19 g, TransFat 0 g
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DELICIOUSLY ROMANTIC ITALIAN LOVE CAKE RECIPE
From more.ctv.ca
Cuisine ItalianCategory DessertServings 6-8Total Time 1 hr 20 mins
- Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
- Add oil, egg, vanilla extract, Frangelico liquor and milk to the flour mixture and beat well to combine. Pour in the boiling water and mix until glossy.
- Pour the cake batter into the prepared pan. Bake for about 40 - 45 minutes, until a toothpick inserted in the center of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.
- Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before frosting.
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