Italian
Love Cake
By Amanda Amison
1 box fudge chocolate cake mix
2 lbs ricotta cheese
1 cup sugar
4 eggs
1 tsp vanilla
1 box 3 3/4 oz instant chocolate pudding
1 cup milk
8 oz non dairy whipped topping, thawed
Preheat oven to 350 degrees. Prepare cake as directed on the box
and pour into greased and floured 9 x 13” pan. In a separate
bowl, combine ricotta, sugar, eggs, and vanilla; mix well. Spoon
over unbaked cake. Bake for 1 hour. Cool. Mix instant
pudding with milk; fold in whipped topping. Spread over cake,
decorate with cherries and candy sprinkles; refrigerate. Yield 12
servings.