Name: Sicilian Love Cake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 12 servings
Ingredients: 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; 10 ounces mascarpone (1 1/4 cups); 1 cup whole milk; One 3.9-ounce box instant chocolate pudding mix; 1 tablespoon sugar

Directions

Watch how to make this recipe.

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.

Adapted from "One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond" by Valerie Bertinelli © Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

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Sicilian Love Cake

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