Italian Love Cake

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I have a problem.  I guess it's more like a confession that I need to make.  Ok, here it goes....I have hundreds of recipes in my "to try" file.  I am totally obsessed with collecting recipes!  This cake is a reason why my obsession can become a problem.  I have had this recipe for about 5 years and after finally making it, realized I had wasted those years of my life having never tasted it.  It is one of those desserts.  One that people will ask you to make.  One that will be your "go to" cake to make for guests or take to potlucks and parties.  It's one that you won't ever forget about amongst all of your other dessert recipes.  It's cool to watch it bake so keep your oven light on.  The chocolate "swallows" the ricotta and it ends up on the bottom.  With all that said, GO MAKE IT! 

ITALIAN LOVE CAKE

Ingredients:

1 (18.5 oz) package chocolate cake mix (any variation will do)

2 pints part-skim ricotta cheese (or whole if you're feeling naughty)

3/4 C white sugar

1 tsp vanilla extract

4 eggs

1 (3 oz) package instant chocolate pudding mix

1 C milk

1 (12 oz) container frozen whipping topping, thawed

Directions:

Preheat oven to 350 degrees F.

Prepare cake mix as directed on box.  Grease a  9x13x2 inch baking dish then pour batter in.  Set aside.

Combine ricotta, sugar, vanilla, and eggs.  Blend well.  Spread mixture evenly over the top of the cake batter.

Bake for 75 minutes if using a glass dish or 90 minutes if using a metal dish.

Blend pudding mix and milk until thickened.  Blend in whipped topping.  Spread over cooled cake.  Keep leftovers refrigerated.