RICOTTA MARBLE CAKE (ITALIAN LAYERED CHEESECAKE)
This is an old Italian recipe and I have to say, it’s scrumptious. I would say it’s “semi-homemade” and comes together to form a complex and absolutely delicious dessert. Serve it cold, out of the refrigerator, you can make it a day ahead and store in the refrigerator for any dinner party. Trust me on this one, it’s a winner!
For bottom layer:
- 1 Duncan Hines Marble Cake Mix.
- 1 cup water
- 3 large eggs
- 1/3 cup vegetable oil
For middle layer:
- 2 lbs. ricotta cheese (32 ounces)
- 1 tsp. vanilla
- 3/4 cup sugar
- 4 large eggs
For top layer:
- 1 small instant chocolate pudding
- 1 cup milk
- 8 oz. cool whip
Preheat oven to 325 degrees. Prepare a 9 x 13 pan with Pam spray or a little butter and flour.
Make the Marble cake according to directions on the box. Pour cake mix into the prepare pan.
Mix ricotta cheese, vanilla, sugar and eggs in a bowl with a large spoon. Pour ricotta mixture on top of the Marble cake in the pan and spread around.
Bake in the preheated pan for 1 hour and 10 minutes.
Mix the instant chocolate pudding, milk, and cool whip in another bowl with a whisk or large spoon. Once the cake is completely cool, spread on the top of the cake. Refrigerate for at lease an hour and serve from the pan. (Keep refrigerated, serves 12)