Sicilian Love Cake (Valerie Bertinelli)

By zircon50

NOTE: If using a glass baking pan, allow 15 additional minutes baking time, or until toothpick comes out clean when inserted in the center of the cake.

Ingredients

• MASCARPONE-RICOTTA FILLING:
• 1 box chocolate cake mix, plus the ingredients called for in the directions
• Canola oil, for preparing the pan
• 28 ounces ricotta cheese (3 1/2 cups)
• 4 ounces mascarpone (1/2 cup)
• 3 large eggs
• 3/4 cup sugar
• 1/8 teaspoon kosher salt
• COCOA-MASCARPONE FROSTING:
• 10 ounces mascarpone (1 1/4 cups)
• 1 cup whole milk
• One 3.9-ounce box instant chocolate pudding mix
• 1 tablespoon sugar

Preparation

Step 1

NOTE: If using a glass baking pan, allow 15 additional minutes baking time, or until toothpick comes out clean when inserted in the center of the cake.

Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.

To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.

To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.