Chocolate Italian Cream Cake

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  • 1 (18.25 ounce) box chocolate cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 4 cups ricotta cheese
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 (3 1/2 ounce) box instant chocolate pudding mix
  • 8 ounces non-dairy whipped topping


  1. Heat oven to 350 degrees F. Grease and flour a 13 x 9 x 2-inch cake pan.
  2. Prepare cake as per package instructions using 3 eggs and 1/3 cup oil; pour into prepared pan and set aside.
  3. Combine ricotta cheese, sugar and vanilla extract in a large mixing bowl; mix until thoroughly combined. Pour over cake batter. Swirl through the batter with a knife.
  4. Bake for 1 hour or until a wooden pick inserted in the center comes out clean.
  5. Remove from oven; let cool down and transfer to a serving platter.
  6. Meanwhile, combine chocolate pudding mix and non-dairy whipped topping; beat with an electric mixer on medium speed until smooth about 3 to 4 minutes.
  7. Refrigerate pudding mixture.
  8. Cover cake with pudding mixture.
  9. Serve immediately or keep refrigerated until serving time.

Tip: For baking purposes, when buying ricotta cheese in a plastic container, it is best to take the following precautions in order to not end up with a soggy cake: In a small skillet over very low heat, add ricotta. Once the cheese has shed its excess liquid, discard liquid. Wrap ricotta in cheesecloth and place over a bowl. Ricotta is ready for baking once it has stopped dripping.

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