Chocolate Layers Magic (Print Version)
# Ingredients:
→ Ricotta Filling
01 -
4 large eggs, brought to room temperature
02 -
1 teaspoon of vanilla
03 -
2 tubs (15 oz each) ricotta cheese
04 -
1 cup of white sugar
→ Chocolate Cake Base
05 -
1 packet (15.25 oz) of devil's food or chocolate cake mix
06 -
3 large eggs
07 -
1 cup of water
08 -
Half a cup of vegetable or canola oil
→ Pudding Topping
09 -
1 package (5 oz) of instant chocolate pudding mix
10 -
3 cups of chilled milk
11 -
1 tub (8 oz) of thawed whipped topping
# Instructions:
01 -
Set your oven to heat at 350°F. Spray a 9×13 pan thoroughly with some non-stick spray to keep things from sticking. Put it aside until it's time to assemble everything.
02 -
Throw the ricotta cheese, sugar, and vanilla into a big bowl. Use an electric mixer to beat the mixture until it's creamy and smooth. Slowly add one egg at a time, mixing well after each, until all the eggs are blended in.
03 -
In another bowl, whisk the cake mix with water, oil, and eggs until it looks smooth with no lumps. Then, pour the chocolate batter evenly across the bottom of the prepared pan.
04 -
Spread the ricotta mixture gently on top of the chocolate batter, covering it as evenly as you can. Bake it for 60 to 70 minutes, or until everything is done. When you pull it out, it's okay if the middle has a little wobble. Allow it to cool all the way to room temperature.
05 -
Mix the pudding mix with cold milk in a fresh bowl. Whisk until it's smooth, then let it sit for a couple of minutes to thicken. Carefully fold the thawed whipped topping into the pudding until mixed together.
06 -
Once the cake has cooled, layer the pudding topping over the surface. Wrap it with plastic and pop it in the fridge for at least 4 hours, or overnight to really get the flavors to come together.
# Notes:
01 -
This sweet treat switches layers when baked—the ricotta rises up, while the cake sinks down!
02 -
Make it in advance if you can. The flavors get even better the next day!