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.