Chocolate Italian Cream Cake

Ingredients

• 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

Instructions

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.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

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.