Chocolate Italian Love Cake Recipe 425

Steps:

• Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
• Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
• Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
• Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

Steps:

• Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray. In a large bowl, mix together your cake mix according to the directions on the box. Set aside. In another bow, using a hand mixer, 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 prepared 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 at least 6 hours before serving. It tastes even better the next day. -

Steps:

• 1. Preheat oven 350 degrees
• 2. Make the cake mix and set aside.
• 3. Whip the cheese eggs, sugar and vanilla. Pour cake mix into 9x13 greased pan. Pour cheese mixture over top and carefully spread it as best you can. bake for 1 hour. cool completely
• 4. Mix pudding with milk. fold in whip cream. Spread on cooled cake. Chill

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
• Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
• Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
• Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
• Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
• To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.