Ingredients
Scale
- 1 box chocolate cake mix (plus eggs, oil, and water as instructed on box)
- 2 pounds ricotta cheese
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- 1 (5.1 oz) box instant chocolate pudding mix
- 1 cup cold milk
- 1 (8 oz) container whipped topping (such as Cool Whip)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Prepare the chocolate cake batter in a large bowl by combining the cake mix with the required eggs, water, and oil, following the instructions on the box. Mix until smooth. Pour the batter into the prepared baking dish and spread it evenly.
- In another bowl, combine ricotta cheese, granulated sugar, eggs, and vanilla extract. Mix until smooth and well blended.
- Spoon the ricotta mixture gently over the cake batter in the pan. Spread carefully and evenly without mixing or swirling.
- Bake in the preheated oven for 55 to 60 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, it’s ready.
- Allow the cake to cool completely in the pan on a wire rack before proceeding.
- Prepare the topping by whisking together the instant pudding mix and cold milk in a bowl until thickened. Fold in the whipped topping gently until just combined.
- Spread the whipped pudding topping evenly over the cooled cake.
- Chill the cake in the refrigerator for at least 1 hour before slicing and serving.
Notes
Do not swirl the ricotta and cake batter—keep them layered.
The cake layers will flip during baking—this is expected and part of the charm.
For a deeper flavor, let the cake chill overnight before serving.
Keep refrigerated after frosting.
- Prep Time: 20
- Cook Time: 60