October 19, 2011

For those of you who need a Groom's cake OR a dessert for a bridal shower or the rehearsal dinner or the morning after brunch, here's the recipe for the ITALIAN LOVE CAKE

1 (18.25 ounce) Marble or Chocolate Cake Mix
3 eggs
1/3 cup vegetable oil
4 cups ricotta cheese, drained
1 cup granulated sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant chocolate pudding
1 (16 ounce) container non-dairy whipped topping, thawed

Preheat oven to 350 degrees F.  Grease and flour a 13x9x2 cake pan.

Prepare cake as per package instructions using 3 eggs and 1/3 cup oil; pour into prepared pan and set aside.

Combine ricotta cheese, sugar and vanilla in a large mixing bowl; mix until thoroughly combined.  Drop in large spoonfuls over cake batter.  Swirl decoratively through the batter with a butter knife.

Bake for one hour or until a wooden pick inserted in the center comes out clean.  Remove from oven; cool down.

Meanwhile, combine chocolate pudding mix and non-dairy whipped topping; beat by hand until smooth, about 3 to 4 minutes.  Frost cake when totally cool.

Refrigerate one hour before serving.

Makes twelve servings.

To drain ricotta cheese, wrap in a double layer of cheesecloth.  Place in a colander and weigh down with a few cans.  Allow to drain over a bowl in the refrigerator for one hour.