Continued after the jump.
Perfect use of my new plate given to me by my brother and sister in law on their trip to Italy a few years ago. Its so beautiful!
If you want to see my strawberry version, go here.
Chocolate Italian Love Cake
If you like you can use Cool Whip instead of the whipped cream.
2 pounds ricotta
3/4 cup sugar
2 teaspoons vanilla
Chocolate boxed cake mix - mixed as directed and smoothed into a 9 x 13 pan.
1 box Chocolate Instant, mixed with 1 cup milk
Stabilized Whipped Cream Frosting
1 1/2 cups or 12 ounces heavy cream
Preheat oven to 350°F. Grease a 9 x 13.
Ricotta Layer: Stir together until combined completely the ricotta, sugar, vanilla and eggs.
Mix the cake as directed. Smooth out into the prepared 9 x 13 pan. Spoon ricotta mixture over top spreading as evenly as possible. Bake at 350°F for about 50 minutes to an hour.
Once baked cool and refrigerate. Do not frost until completely cool. Best to refrigerate overnight.
For the top layer:
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until soft peaks form.
Mix instant pudding with 1 cup milk, then fold into whipped cream. Spread over top of cake.