Italian Love Cake

I cannot stress enough how simple and how wonderfully delicious this recipe is.  Everyone that tasted it loved it and asked for the recipe.  It definitely shows love, and makes you fall in love.

Ingredients
1 box Betty Crocker Chocolate Fudge or Devil's Food cake mix + ingredients listed on box
2 lbs. whole milk Ricotta cheese
4 eggs
1/3 c granulated sugar
1 tsp. vanilla
1 5.9 oz. box of Instant Chocolate Pudding (I couldn't find that size and used 1-1/2 boxes of the 3.9 oz.)
1 c cold milk
1 8 oz. carton frozen whipped topping, thawed

Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray. Set aside.
Using a mixer, prepare the cake ingredients following the instructions on the box.  Set aside.
In another bowl, mix together the ricotta cheese, eggs, sugar and vanilla.
These directions are correct.  The cake and the ricotta cheese layer switch during baking!
Pour the cake mix into the prepared pan and spread evenly.  Slowly pour the ricotta cheese batter over the cake mixture, being very careful not to blend the two.
Bake for 1 hour.
Remove to a cooling rack and allow to cool completely.
Whisk together the pudding mix and milk until smooth.  Fold in the whipped topping. Spread evenly over the cooled cake.  Refrigerate for 6 hours or overnight.  The longer you can keep it in the refrigerator and resist temptation, the better it is.

Can you feel the love?  Oh, you will when you bite into it!  It will quickly become you're new "go to" dessert.

Mangia!