Ingredients
Scale
- 1 (15.25 ounce) package chocolate cake mix, plus additional ingredients called for on the package (typically 1 1/4 cups water, 1/2 cup oil, and 3 eggs)
- 2 pounds (32 ounces) whole-milk ricotta cheese
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup cold milk
- 16 ounces frozen whipped topping (such as cool whip), thawed in the refrigerator
- optional: sprinkles for garnish
Instructions
- Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
- In a large bowl, mix the cake batter according to the package instructions.
- Pour the batter into the prepared baking dish and spread evenly. Set aside.
- In a separate bowl, beat together the ricotta cheese, eggs, sugar, and vanilla extract with an electric mixer until smooth.
- Carefully pour the ricotta mixture evenly over the top of the unbaked cake batter, spreading to cover as best you can.
- Bake for 1 hour; the layers will switch during baking. Remove from oven and cool completely before frosting.
- Whisk together the pudding mix and cold milk for 1 to 2 minutes, until thickened.
- Gently fold the thawed whipped topping into the pudding mixture until just combined.
- Spread the frosting over the completely cooled cake and add sprinkles if desired.
- Cover and refrigerate for at least 6 hours before slicing and serving.
Notes
Allow the cake to cool completely before adding frosting for best results.
For a richer chocolate flavor, replace the chocolate pudding mix with chocolate cake mix.
Using fresh whipped cream instead of whipped topping offers a different texture and taste.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.