Print
Ingredients
Scale
- 1 (15.25 ounce) package chocolate cake mix, plus additional ingredients called for on the package (typically 1 1/4 cups water, 1/2 cup oil, and 3 eggs)
- 2 pounds (32 ounces) whole-milk ricotta cheese
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup cold milk
- 16 ounces frozen whipped topping (such as cool whip), thawed in the refrigerator
- optional: sprinkles for garnish
Instructions
- Preheat your oven to 350°F and spray a 9 x 13-inch baking dish with nonstick cooking spray.
- Mix the cake batter in a large bowl according to the package instructions.
- Pour the batter into your prepared baking dish and spread it evenly. Set aside without baking yet.
- In a separate bowl, beat together ricotta cheese, eggs, sugar, and vanilla extract until smooth using an electric mixer.
- Carefully pour the ricotta mixture evenly over the unbaked cake batter and spread it smoothly to cover.
- Bake in the oven for 1 hour. The layers will switch during baking, with the ricotta sinking and the chocolate cake rising to the top. After baking, remove from the oven and let it cool completely before frosting.
- In a small bowl, whisk together the pudding mix and cold milk for 1 to 2 minutes until thickened.
- Gently fold the thawed whipped topping into the pudding mixture until just combined.
- Spread the frosting over the completely cooled cake and add sprinkles if desired.
- Cover and refrigerate for at least 6 hours before slicing and serving.
Notes
For best results, refrigerate overnight to let flavors meld.
Feel free to add your favorite toppings like chocolate shavings or fresh berries.
Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 560 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg