Shelly's Recipe

CHOCOLATE ITALIAN CREAM CAKE

Category: Cakes from Cake Mixes

1 pkg chocolate cake mix
3 eggs
1/3 cups vegetable oil
4 cups ricotta cheese, drained
1 cups sugar
1 tsp vanilla
1 pkgs 3 1/2 oz. instant chocolate pudding mix
8 oz non-dairy whipped topping

Preheat oven to 350. Grease and floured a 13x9x2 inch cake pan. Prepare cake as per pkg 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. Pour over cake batter. Swirl through the batter with a knife. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven; let cool down and transfer to a serving platter.

Meanwhile, combine chocolate pudding mix and non-dairy whipped topping; beat with an electric mixer on medium speed until smooth about 3 to 4 minutes. Refrigerate pudding mixture. Cover cake with pudding mixture. Serve immediately or keep refrigerated until serving time.