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Sicilian Love Cake

Sicilian Love Cake
Prep Time
30 min
Cook Time
40 min
Yields
12 servings

Adapted from “One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond” by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

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ingredients

Cake

1
box chocolate cake mix, plus ingredients called for in directions
Canola oil, for preparing the pan

Mascarpone-Ricotta Filling

28
oz ricotta cheese (3 ½ cups)
4
oz mascarpone (½ cup)
3
large eggs
¾
cup sugar
⅛ tsp kosher salt

Cocoa-Mascarpone Frosting

10
oz mascarpone, (1 ¼ cups)
1
cup whole milk
1
(3.9-oz) box instant chocolate pudding mix
1
Tbsp sugar
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directions

Step 1

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.

Step 2

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.

Step 3

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.

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