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 (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
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
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.
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
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 CREAM CAKE I
This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.
Provided by Chantal
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 14
Steps:
- Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
- Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
- Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
- Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.
Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g
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