|3 nice layers with an ever so slightly mushy bottom.|
little video with Martha Stewart that speaks of doing exactly that. I might try it next time.
Also, I saw a lot of people online sharing this recipe with just chocolate cake. Paula's recipe calls for fudge marble cake, and I think I would do it that way again -- seems more like a cannoli to me.
|I would stick with the fudge marble cake flavor!|
|Not a big fan of the icing.|
Oh! And I guess I should disclose this little tidbit: I did not let my cake sit overnight before cutting and tasting (it was several hours only). I recommend that you do follow that direction, as I believe it was better the next day.
- 2 lbs ricotta cheese
- 4 eggs
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 1 pkg. fudge marble cake mix
- 1 (5.1 oz) pkg. instant chocolate pudding mix
- 1 cup cold milk
- 8 oz Cool Whip
The ricotta mixture (ricotta cheese, eggs, sugar, and vanilla) should be added to a 9x13 pan already containing your cake batter assembled according to package directions, by spreading it on top. Bake for 1 hour at 350°.
The icing is simply the Cool Whip folded into the already combined instant pudding and milk.
Don't forget to refrigerate overnight!
P.S. Don't let my "wouldas" and "shouldas" dissuade you from making this cake per Paula's recipe -- we ate it all!
Have a sweet day!