Italian Love Cake: Happy Valentine’s Day

Not sure on the history of why this is called love cake, but I will tell you its two major components are items I love dearly: chocolate & cheese!! (It’s ricotta, chill) Anyway, it’s not super laborious, but it’s also not your traditional cake. Set aside a good amount of time to make this and it’s actually best if you make the night before serving. Also! there’s an element of magic involved. That’s right kids, magic.

  • 1 boxed chocolate cake mix AND the ingredients listed on the box (I know I’m a disappointment to Martha but whatever, I love me a solid shortcut)
  • 2 lbs. (32 ounces) ricotta cheese (seemed like an insane amount when I was buying it but is actually the right quantity)
  • 4 eggs
  • 3/4 cup sugar (my coworkers seemed to think 1 cup would’ve been better as that layer wasn’t quite as sweet, so use your judgment)
  • 1 teaspoon vanilla extract
  • 1 (5.1 ounce) package instant chocolate pudding mix
  • 1 cup cold milk (yes that seems like too little, but just trust the recipe please, also I may swap this for Kahlua next time and see if that improves/ruins this “frosting”)
  • 8 ounces Cool Whip

Preheat oven to 350 degrees. Lightly butter a 9×13 inch pan and set aside. In a large bowl, prepare your cake mix batter according to the directions on the box. Set aside. In the bowl of a stand mixer (or a super strong whisking arm like mine), beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.

Pour the cake batter into the prepared baking pan and use an off-set spatula to spread evenly in the pan. Next, carefully pour the ricotta mixture evenly over the top of the cake batter. Gently spread the ricotta mixture so it evenly covers the cake batter. (The layers will switch while baking so the ricotta moves to the bottom and cake to the top – like magic or the scientific reason that ricotta weighs more than cake batter, whatever I am sticking with MAGIC.)

Bake for 60 minutes or until cake is set. Let cake cool completely before “frosting.”

Once the cake is cool, whisk together the pudding mix and milk until combined. Gently fold the Cool Whip into the pudding until combined. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours, or overnight, before serving. You know what -this cake SHOULD be called Love Cake because if I have to wait overnight to dive into this puppy I must really love you/it.

Not a very “pretty” picture but this is all I could sneak in as my coworkers devoured the cake.

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We are sending you all loads of Italian love this valentine’s day: tanti baci!

Happy Eating, XO.

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Tasty Treat

If you thought the Fall Favorite was easy, you don’t even know what you are getting into with this Pumpkin Dip. There is no cooking required. There are no utensils or dishes required. Yet this is the yummiest snack on the planet! Yup planet, not country, but the whole damn world. I get it, the lamb chops or roast chicken may not be everyone’s cup of tea. However, I know damn well you can make this! Grab the 4 whopping ingredients and get stirring, this tasty treat won’t last long in anyone’s kitchen.

  • One container of Cool Whip (you can get the low fat stuff)
  • One small box of vanilla pudding mix (don’t make it, just the powder)
  • 1 15 oz. can of pumpkin (again not the pie mix, actual pumpkin)
  • One teaspoon of cinnamon
Directions:
  • Combine all ingredients
  • Chill for 30 minutes (throw it in your fridge & pull out as a snack, dessert, etc. whenever, the 30 minutes is more of a suggestion than rule)

Enjoy with:

  • Graham crackers
  • Vanilla wafers (I even crushed some up to decorate the top with)
  • Apples
  • Your fingers, a spoon, I am not kidding. So freaking good. Lick the bowl, good.

Happy Eating, XO.