Italian Love Cake

I made this cake for Valentines Day and it is one delicious cake. It's also very easy and that is always a plus. We have quite a bit left here because it bakes up in a 9 x 13 inch pan. And it's pretty filling. This is absolutely perfect to have as dessert if you have company or to bring to a pot luck. This goes a long way and it's tasty without being too sweet. I found this over at Recipezaar.

Tomorrow the schools are reopening (fingers crossed here). Hope the roads are all okay in the morning and there are no delays. I'm waiting for my son to start whining about it soon! Did you know he would rather just hang out at home than go to school??? Lol...Hopefully things will go back to normal and we can resume our routines again. I don't count on anything around here though since winter is not over yet!!!

1 (18 1/4 ounce) box devil's food cake mix or chocolate cake mix (I used devil's food)

1 1/3 cup water (or as called for by your cake mix directions)

1/2 cup vegetable oil (or as called for by your cake mix directions)

3 eggs (or as called for by your cake mix directions)

2 lbs ricotta cheese

3 eggs

2 teaspoons vanilla

3/4 cup sugar

1 (3 1/2 ounce) package instant chocolate pudding mix

1 cup milk

1 (8 ounce) container Cool Whip, defrosted

Preheat oven to 350 degrees.

Prepare cake mix as directed on package with water, oil and eggs.

Pour batter into a greased and floured 9 x 13 inch pan.

Blend together ricotta, eggs, vanilla and sugar until smooth.

Pour evenly over chocolate batter.

Bake for 1 hour.

Cool cake completely and leave in pan.

Blend together pudding and milk (this will get very thick) and then fold in Cool Whip.

Spread on top of cake and chill before serving.