Chocolate Italian Love Cake
Chocolate Italian Love Cake
Made Easy with Box Cake Mix. 3 different layers come together for my birthday cake.
Equipment
- large mixing bowl for cake batter
- measuring cups & spoons
- electric hand mixer with beaters and whisk
- 9 x 13 baking dish with lid
- non-stick cooking spray with added flour
- medium mixing bowl
- large TBS or small cookie scoop
- large mixing bowl for pudding
- wire whisk & spatula
Ingredients
Cake Layer
- 1 (15.25) oz box Devil's Food Cake Mix
- 1/2 cup butter, melted & cooled slightly
- 1 cup milk
- 4 large eggs
Cheese Cake Layer
- 8 oz block cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Chocolate Pudding Layer
- 1 (3.4 oz) box chocolate instant pudding
- 2 cups cold milk
- 1 (8oz) tub cool whip, thawed
Instructions
Cake Layer
- In a large mixing bowl using an electric hand mixer with beaters, beat dry cake mix, melted butter, milk, and 4 eggs for 2 minutes until combined & fluffy.
- Spray a 9 x 13 baking dish with non-stick cooking spray with added flour in it. (I use Baker's Joy.) Pour cake batter into prepared baking dish and smooth evenly. Set aside.
Cheese Cake Layer
- In a medium bowl, using an electric hand mixer with clean beaters, beat cream cheese and sugar together until smooth.
- Add in 1 egg and vanilla. Beat until well combined.
- Gently spoon the cream cheese mixture all over the chocolate cake batter layer and smooth evenly leaving a 1 inch border clean from the mixture.NOTE: DO NOT STIR THESE 2 LAYERS TOGETHER.
- Bake in a 350 degree preheated oven for 1 hour. Use a toothpick to test cake for doneness. Take out of oven and cool cake completely in baking dish.
Chocolate Pudding Layer
- In large mixing bowl whisk together pudding mix and 2 cups milk until a pudding consistency forms (2-3 minutes).
- Using a spatula, fold in thawed cool whip. Top baked and cooled cake with the pudding mixture and spread evenly.
- Cover baking dish and refrigerate for 2 hours to chill before serving.