Italy is well known for its amazing savory fare, but when they do dessert, they do dessert right! This Italian Delight Cake layers a moist, chocolatey cake with a sweet and tangy ricotta filling and a creamy and fluffy pudding, for even more chocolate pudding! Some fluffy whipped topping on top brings the whole dish home. This is a dessert that inspires great feelings and good times all around; that’s why it is the Italian Delight Cake!
Ingredients
- 1 (15.25-ounce) box chocolate cake mix, plus the ingredients called for on the package
- 1 (32-ounce) container ricotta cheese
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups cold milk
- 1 (5.9-ounce) box instant chocolate pudding mix
- 1 (16-ounce) tub whipped topping
- cocoa powder, optional, to taste, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray a 9×13-inch baking dish with nonstick spray.
Step 3 –Prepare the cake mix according to the package directions.
Step 4 –Pour the cake batter into the prepared baking dish.
Step 5 –Using an electric hand mixer, mix the ricotta, the eggs, the sugar, and the vanilla in a large bowl until the mixture becomes smooth.
Step 6 –Spoon the ricotta mixture on top of the cake batter in the baking dish.
Step 7 –Bake until the cake is cooked through, about 1 hour.
Step 8 –Place the cake on a wire rack to cool completely.
Step 9 –In a large bowl, combine the milk and the pudding mix, slowly, mixing it thoroughly.
Step 10 –Add 1/2 of the whipped topping to the pudding mixture, mixing it well to fully incorporate.
Step 11 –Fold the remaining whipped topping into the pudding mixture until no streaks remain.
Step 12 –Smooth the topping over the cake evenly.
Step 13 –Cover the cake with plastic wrap and refrigerate for at least 6 hours or up to overnight.
Step 14 –Slice, garnish with the cocoa powder, and serve.
