This recipe has been a great hit over at Chew Nibble Nosh! It has received plenty of lovely comments from readers – let’s take a look at what some of them have said about it:
Just made this cake this week! It is sooo good. Followed directions exactly and it was perfect. This is the 4th day and really, it is even better today! So moist and yummy!
In the oven now. I looked after 20 minutes and the layers had already switched. Can’t wait to taste it tomorrow…it just may be breakfast.
1 package chocolate cake mix (Betty Crocker brand is recommended), and the ingredients needed to make the cake according to the package
2 lbs. ricotta cheese
¾ cup sugar
1 tsp. pure vanilla extract
1 (5.1 oz.) package instant chocolate pudding mix
1 cup cold milk
8 oz. Cool Whip
Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray.
Mix together your cake mix according to the box instructions. Set aside.
Beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
*The following directions are correct. The layers switch during the baking time!
Pour the cake batter into the baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate overnight or at least 6 hours before serving.
Quick tip: This cake only keeps getting better in the fridge after a couple of days!
Thanks to Chew Nibble Nosh for this delicious and simple chocolate cake recipe.