"Tiramisu" Cake

By JGiusto

While this isn't a true "tiramisu" cake, it does have all the flavors of tiramisu. This is super easy to make. It starts with a box of cake mix (I used Duncan Hines) and adds a layer of sweetened ricotta cheesecake batter. The layers magically reverse while the cake bakes. The top layer is a mixture of Kahlua, chocolate pudding and cool whip. This is the kind of cake that gets better as it sits. It is a great dessert to make ahead for a party.

Ingredients

• 1 package chocolate fudge cake mix, plus eggs, oil & water called for on package
• 1 cup Kahlua
• 32 oz ricotta cheese
• 4 eggs
• 3/4 cup sugar
• 1 tsp vanilla
• 1 (5.1 oz.) package instant chocolate pudding mix
• 1/2 cup Kahlua
• 1 cup cold milk
• 1 (8oz) container Cool Whip

Details

Servings 12
Adapted from plainchicken.com

Preparation

Step 1

Preheat oven to 350. Spray a 9×13 inch pan with nonstick spray, set aside.

Using a hand mixer, mix together cake mix, eggs, water, oil and 1 cup Kahlua. Pour batter into prepared 9x13-inch pan.

Beat together the ricotta cheese, eggs, sugar, and vanilla until smooth with a hand mixer. Carefully spread mixture over cake batter.

Bake for 40 minutes, remove and cover with foil and place back in the oven for an additional 15 minutes

Whisk together the pudding mix, milk and 1/2 cup of Kahlua.

Carefully fold the Cool Whip into the pudding until thoroughly combined.

Spread the pudding mixture over the top of the cooled cake.

Cover the cake and refrigerate at least 6 hours before serving.