Cooking Thursday

 Today's recipe is for a great make ahead dessert.  The recipe says it's better after sitting a day or two in the frig.  It's also a good one for a potluck or a crowd.
It's made using a cake mix which is mixed up and put in the pan, then another layer, made of ricotta cheese is poured over top.  Somehow they change places during baking, and you add another layer of topping, so you are left with a pretty, layered dessert!

Chocolate Italian Love Cake
1 chocolate Cake mix, plus ingredients to make it as listed on box
2 pounds ricotta cheese
4 eggs
3/4 cup sugar
1 teaspoon vanilla
1 5.1 ounce package instant chocolate pudding
1 cup cold milk
1 8 ounce package Cool Whip, thawed

Preheat oven to 350 degrees and spray 9x13 pan with non stick spray.
Mix cake mix according to directions on box and pour into pan.
Beat together ricotta, eggs, sugar and vanilla until smooth.
Pour cheese mix over cake batter in pan.  Spread carefully to cover the batter.
Bake at 350 degrees for one hour.  Remove from oven and cool completely.
Whisk pudding mix and milk together, then stir into Cool Whip.
Spread over top of cake and place in refrigerator.
Refrigerate at least 6 hours before serving, it tastes even better the next day.  Enjoy!