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+ servings
Chocolate Covered Strawberries

Chocolate Italian Cake

Adapted from Paula Deen
3 from 1 vote
Servings 15


  • 1 box chocolate cake mix I used Devil's food.
  • Eggs and oil to bake cake as directed by the box
  • 2 lbs. ricotta cheese
  • 4 eggs
  • ¾ cup sugar
  • 1 tsp. pure vanilla extract
  • 1 small package instant chocolate pudding mix
  • Milk to make the pudding according to the package
  • 8 oz. Cool Whip thawed


  • Preheat oven to 350 degrees.
  • Prepare a 9x13 baking pan by spraying with nonstick spray.
  • In your mixer prepare cake mix according the package instructions. Pour batter into the the prepared pan.
  • Wash out mixing bowl and cream together ricotta cheese, eggs, sugar, and vanilla until smooth. Pour evenly on top of the cake batter. Gently spread ricotta layer to cover the cake layer completely.
  • Place pan in over and bake cake for 1 hour.
  • Remove cake from over and cool completely.
  • When the cake is cool, mix the pudding according to the directions on the package.
  • Fold the Cool Whip into the pudding to create a light chocolate frosting.
  • Frost the cooled cake with the Cool Whip topping mixture.
  • Cover cake and refrigerate for 6 hours.


The layers will switch places during the baking process.
Refrigerating the cake will allow the flavors to combine and the cake to become super moist.
Tried this recipe?Let us know how it was!