The Best Chocolate Italian Love Cake

This Chocolate Italian Love Cake is the perfect make-ahead dessert! It tastes better after a day or so chilling out in the fridge.

1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
2 lbs. ricotta cheese
4 eggs
3/4 cup sugar
1 tsp. pure vanilla extract
1 (5.1 oz.) package instant chocolate pudding mix
1 cup cold milk
8 oz. thawed Cool Whip

started by mixing together a box of chocolate cake mix and the ingredients it asks for on the package. You could easily substitute any other cake flavor, whatever suits your fancy, really. I was in a chocoholic kind of mood, and was serving this to a group of women who tend to enjoy their chocolate as well, so I went with fudgy.
Once the cake batter was mixed, I got another bowl and mixed together some ricotta cheese (There’s the ‘Italian’ part.) , eggs, sugar and vanilla together.
I got out a 9×13 inch pan and sprayed it with nonstick spray. Then, I poured the chocolate cake batter into the dish. Once it was spread out evenly, I carefully poured the cheese mixture over the top of the cake batter.
Then, I popped it into the oven, and that’s where the magic happens.
As the cake bakes, the layers switch places! I didn’t know this the first time I made the cake, so needless to say, I was pretty surprised when I took my first Love Cake out of the oven!
get full instructions http://www.chewnibblenosh.com/recipe/chocolate-italian-love-cake/