Valerie Bertinelli's Sicilian Love Cake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 box Chocolate cake mix
  • 1 3.9-ounce box Chocolate pudding mix, instant
  • 1/8 tsp Kosher salt
  • 13/16 cup Sugar

• Oils & Vinegars

  • 1 Canola oil

• Dairy

  • 14 oz Mascarpone
  • 28 oz Ricotta cheese
  • 1 cup Whole milk

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Directions

• Preparation Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside. To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely. To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve. Adapted from One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond by Valerie Bertinelli © Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.