What’s interesting about this cake is the layers switch during baking!
- 1 package chocolate cake mix
- 1 1/3 cups water
- 1/3 cup vegetable oil
- 6 eggs, divided
- 2 lbs. ricotta cheese
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 1 (5.1 oz.) package instant chocolate pudding mix
- 1 cup cold milk
- 1 (8 oz.) container frozen whipped topping, thawed
Preheat oven to 350º.
In a large bowl, mix together cake mix, water, oil and 2 eggs according to package directions. Pour into a prepared 9 x 13-inch baking dish.
In another bowl, beat together ricotta cheese, remaining eggs, sugar, and vanilla until smooth. Carefully pour the cheese mixture over the top of the cake batter and spread evenly.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean; allow cake to cool completely.
Once the cake is cool, stir pudding mix and milk together with a whisk. Carefully, fold whipped topping into the pudding until combined. Spread pudding mixture over top of the cooled cake. Cover and refrigerate at least 6 hours before serving.