Italian Love Cake
- 1 pkg. Instant chocolate pudding mix
- 2 lbs. ricotta cheese
- 3 eggs
- 2 Tsp. Vanilla
- 3/4 C Sugar
- 1 C milk
- 8 oz cool whip
Prepare cake mix according to package direction. Place batter in greased and floured 9 x 13 cake pan. In another bowl mix the ricotta, eggs vanilla and sugar and mix well.
Pour or drop by several spoonfuls over cake mix in pan spreading all but 1/2 inch from the edges. Smooth if possible. This mixture drops to the bottom during baking.
Cool cake at least 4 hours.
Mix pudding with 1 C cold milk. Mix in the cool whip and spread over the cooled cake. Refrigerate overnight.