Description
A magical three-layered dessert featuring chocolate cake, a creamy ricotta cheesecake center, and a light whipped pudding frosting. The layers famously swap places while baking.
Ingredients
Scale
- 1 box Chocolate cake mix (Plus ingredients required by box)
- 32 oz Ricotta cheese (Whole milk, drained)
- 4 large Eggs (Room temperature)
- 3/4 cup Granulated sugar (White sugar)
- 1 tsp Vanilla extract (Pure extract)
- 1 package Instant chocolate pudding mix (3.9 oz size)
- 1 cup Whole milk (Very cold)
- 8 oz Whipped topping (Thawed)
Instructions
- Whisk the chocolate cake batter according to the package directions until smooth and uniform.
- Pour the chocolate batter into a greased 9×13 inch baking dish, smoothing it into the corners.
- Beat the ricotta, eggs, sugar, and vanilla together until the mixture is creamy and pale.
- Drop the ricotta mixture onto the raw cake batter and spread gently to cover the surface.
- Bake at 350°F for 60 minutes until the cake is set and the layers have swapped.
- Whisk cold milk and pudding mix for two minutes until it begins to thicken significantly.
- Fold the whipped topping into the pudding and spread it over the completely cooled cake.
- Chill the cake for 6 hours in the refrigerator before slicing into squares for serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 345
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 75 mg