Italian Love Cake

The roots of the popular cake and why it had been given this endearing name remain a mystery to this day. Perhaps it’s because as soon as you sink your teeth into a bit of “Italian Love Cake” it will literally be love at first bite.

Italian desserts are famous for being rich, flavorful and tasty and this luscious cake is no exception. It unites the slightly sweet taste and creamy texture of Ricotta cheese with a moist marble cake. Regardless of the diverse number of recipes available, the final result will be a gorgeous creation of yummy decadence; ideal for celebrating Valentine’s Day.

Cake Ingredients:-LRB-**)

1 Box of Fudge Marble Cake Mix

(Get cake and cake pan according to the instructions on the box)

Icing Ingredients:-LRB-**)

1 cup of Milk or Half and Half

1 (3.9 oz) pkg. Of Chocolate Instant Pudding

1 (8 oz) Container of Non-Dairy Whipped Cream; thawed

Cheese Mixture Ingredients:-LRB-**)

2 lbs of Ricotta cheese

1 cup of Granulated sugar

1 tsp. Vanilla extract

1 cup of Milk or Half and Half

Cake Directions:-LRB-**)

Preheat oven to 350 F.

Grease and flour a 13 x 9 x 2 inch or a skillet.

Get the cake mix, pour into prepared pan and set aside.

Combine Ricotta cheese, sugar and vanilla and blend until thoroughly blended and pour over cake batter.

When it bakes, the cake will rise over the mix and the cheese will settle to the bottom.

Bake 45-6o minutes or until a cake tester, inserted into the center, comes out clean.

Icing Instructions:-LRB-**)

Combine together chocolate pudding and whipped cream. Beat until creamy and thick.

Fold in half or milk and half and beat until smooth and firm.

Once cake was completely cooled, spread topping over cake.

Refrigerate 1 hour before serving.

Yield 12 parts.


Before serving, top your production with red sprinkles and cherries for extra color and decoration.

Happy Valentine’s Day!