The Seasoned Mom

Quick & Easy Family-Friendly Recipes

Italian Love Cake

Lasted edited . Originally published by Blair

Jump to Recipe

This Chocolate Italian Love Cake starts with a boxed cake mix for an easy dessert recipe that only looks fancy!

Total Time: 9 hours 20 minutes
Jump to RecipePrint Recipe

This Italian Love Cake starts with a boxed cake mix for an easy dessert recipe that only looks fancy! With chocolate, sweet ricotta and a whipped pudding topping, the layered Italian cake is moist, rich and perfect for Valentine’s Day, birthdays, or any other special occasion!

Fork in slice of Chocolate Italian Love Cake

I promise, though — you don’t really need an excuse to enjoy this delicious Italian Love Cake recipe! In fact, the boys and I whipped up this treat on a recent snow day — because baking seemed like a cozy thing to do while we were all housebound. No holiday, no birthday, just a fun way to spend time together in the kitchen!

My friend Kristin originally shared this recipe with me, since it’s one of her kids’ favorite cakes. She knew that we would probably love it as much as her crew, and she was right! It’s one of the most moist and flavorful cakes that I’ve ever made!

What is Italian Love Cake?

Like a cross between chocolate cake and cheesecake, this special dessert includes layers of chocolate cake, sweet ricotta, and a creamy chocolate pudding topping.

Why is it called Italian Love Cake?

I don’t know the full history of Italian Love Cake, but from what I’ve read, this special treat is called “Love Cake” because it was traditionally served at weddings.

I can assure you of one thing: if you serve this cake to that special man in your life, he will certainly say, “I do!” 

Piece of Easy Chocolate Italian Love Cake on blue and white plate

How to Make Italian Love Cake:

First, let’s start with the chocolate cake layer! You’ll need a box of chocolate cake mix, as well as the rest of the ingredients called for on the package.

I used this mix, which required 1 1/4 cups water, 1/2 cup oil, and 3 eggs. Check your box, though, to make sure that you’re using the correct additional ingredients for your particular mix.

Ingredients for chocolate cake batter

Prepare the cake batter according to package instructions, and pour it into a 9 x 13-inch baking dish. Set that aside.

Chocolate cake batter in pan before baking

Next, it’s time for the ricotta layer! You’ll need a giant tub (2 lbs.) of ricotta, sugar, 4 eggs, and vanilla extract.

Ingredients for ricotta layer

Use an electric mixer to combine the ingredients until smooth.

Ricotta mixture with electric mixer in large bowl

Carefully pour the ricotta mixture over the cake batter. Spread evenly to cover as much as possible.

It’s like magic! After 1 hour in a 350 degree F oven, the layers will “switch” and the chocolate will be on top!

Ricotta layer poured over chocolate cake batter in baking dish before oven

Once the cake is completely cool, prepare the topping. You’ll need a box of instant chocolate pudding mix, frozen whipped topping that has been thawed in the refrigerator, and cold milk.

Ingredients for whipped pudding frosting

Fold the pudding together with the whipped topping and you’ll have a fluffy, chocolatey frosting to finish off the cake!

Chocolate pudding frosting for Italian Love Cake

Finally, I always add sprinkles on top, but that step is totally optional!

Allow the cake to chill for at least 6 hours in the refrigerator before slicing and serving. Trust me — it’s worth the wait! This cake just gets more moist and rich as it sits…

Slice of Italian Love Cake with bite on a fork

Does Italian Love Cake need to be refrigerated?

Yes! This cake tastes best after it has been refrigerated overnight. If you have leftovers, you will need to keep the cake refrigerated (or the topping will “melt”).

Can Italian Love Cake be frozen?

I haven’t actually tried freezing this cake, but I do believe that it should keep fine in the freezer. Just make sure that it’s wrapped tightly to prevent freezer burn, and enjoy the cake within 1-2 months.

COOK’S TIPS AND ITALIAN LOVE CAKE VARIATIONS:

  • Prepare this cake at least 1-2 days in advance, so that you have plenty of time to allow the cake to cool and chill before frosting and serving. The cake just gets better as it sits in the fridge!
  • Check your box of cake mix to see which ingredients are required to prepare the batter. Different brands require different ingredients.
  • When adding the whipped topping into the pudding, be sure to carefully fold the ingredients together. You want to preserve as much of the air in the whipped topping as possible, so do not vigorously stir.
  • Vanilla Italian Love Cake: use a white cake mix. Use a box of vanilla pudding for the topping.
  • Lemon Italian Love Cake: use a lemon cake mix. Use a box of vanilla pudding for the topping and add plenty of fresh lemon zest to give the topping a bright citrus flavor!
  • Strawberry Italian Love Cake: use a box of strawberry cake mix. Use a box of vanilla pudding for the topping. Garnish with fresh sliced strawberries just before serving.

Piece of chocolate italian love cake with rainbow sprinkles

Other easy birthday dessert ideas or Valentine’s Day desserts that you might enjoy:

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!
4.75 from 16 votes
Print

Easy Chocolate Italian Love Cake

This Chocolate Italian Love Cake starts with a boxed cake mix for an easy dessert recipe that only looks fancy!

Course Dessert
Cuisine Italian
Keyword Cake Mix Recipe, chocolate cake, Love Cake
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 8 hours
Total Time 9 hours 20 minutes
Servings 12 large slices
Calories 549.2 kcal
Author Blair

Ingredients

  • 1 (15.25 oz) package chocolate cake mix, PLUS additional ingredients called for on the package (my cake mix package required 1.25 cups water, 1/2 cup oil, and 3 eggs)

For the Filling:

  • 2 lbs ricotta cheese
  • 4 eggs
  • 3/4 cup sugar
  • 1 tsp. pure vanilla extract

For the Frosting:

  • 1 (3.9 oz) package instant chocolate pudding mix
  • 1 cup cold milk
  • 16 oz. frozen whipped topping, thawed (such as Cool Whip)

Instructions

Prepare the Cake Batter:

  1. Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick spray.

  2. In a large bowl, mix together cake batter according to package instructions.

  3. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Set aside (do NOT bake yet).

Prepare the Filling:

  1. In another bowl, use an electric mixer to beat together ricotta cheese, eggs, sugar, and vanilla extract until smooth.

  2. Carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover cake as best you can (the layers will switch during baking).

  3. Bake the cake for 1 hour.
  4. Remove from oven and allow to cool completely before frosting.

Prepare the Frosting:

  1. To make frosting, whisk together pudding mix and milk until combined and slightly thickened (about 1-2 minutes). Carefully fold the whipped topping into the pudding until combined.

  2. Spread frosting on top of cooled cake. Cover and refrigerate at least 6 hours before serving.

Recipe Notes

Recipe courtesy of "Little Chefs Camp" at the Virginia Discovery Museum.

Does Italian Love Cake need to be refrigerated?

Yes! This cake tastes best after it has been refrigerated overnight. If you have leftovers, you will need to keep the cake refrigerated (or the topping will "melt").

Can Italian Love Cake be frozen?

I haven't actually tried freezing this cake, but I do believe that it should keep fine in the freezer. Just make sure that it's wrapped tightly to prevent freezer burn, and enjoy the cake within 1-2 months.

COOK'S TIPS AND ITALIAN LOVE CAKE VARIATIONS:

  • Prepare this cake at least 1-2 days in advance, so that you have plenty of time to allow the cake to cool and chill before frosting and serving. The cake just gets better as it sits in the fridge!
  • Check your box of cake mix to see which ingredients are required to prepare the batter. Different brands require different ingredients.
  • When adding the whipped topping into the pudding, be sure to carefully fold the ingredients together. You want to preserve as much of the air in the whipped topping as possible, so do not vigorously stir.
  • Vanilla Italian Love Cake: use a white cake mix. Use a box of vanilla pudding for the topping.
  • Lemon Italian Love Cake: use a lemon cake mix. Use a box of vanilla pudding for the topping and add plenty of fresh lemon zest to give the topping a bright citrus flavor!
  • Strawberry Italian Love Cake: use a box of strawberry cake mix. Use a box of vanilla pudding for the topping. Garnish with fresh sliced strawberries just before serving.
Nutrition Facts
Easy Chocolate Italian Love Cake
Amount Per Serving (1 large slice (1/12 of the recipe))
Calories 549.2 Calories from Fat 240
% Daily Value*
Fat 26.7g41%
Saturated Fat 11.6g73%
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.7g
Cholesterol 142.2mg47%
Sodium 637.6mg28%
Potassium 186.1mg5%
Carbohydrates 62.1g21%
Fiber 1.3g5%
Sugar 40.7g45%
Protein 16.9g34%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published in October, 2015. It was updated in January, 2019.

Follow The Seasoned Mom on Instagram and show us what you’re making! Use hashtag #theseasonedmom

Reader Interactions

Comments

        • Blair says

          Hi, Kalina! I don’t think so. If it’s Reddi Whip from a can that you’re thinking of, I’m pretty sure that it deflates really quickly and wouldn’t hold up in the cake. You would probably have better luck making real whipped cream by whipping some heavy cream, although I haven’t actually tried that myself. The whipped cream wouldn’t be sweet like Cool Whip, so you might want to add some sweetener to it as well. 🙂

          Reply

    • Blair says

      Hi, Sabrina! Since the recipe uses a 9 x 13-inch pan, you would need a round pan that is equivalent in size. That would have to be a very large round pan (or you could make two separate smaller pans) because most round pans are about 8 or 9-inches in diameter. If you use one smaller round pan, then you will just need to cut the ingredients in half because you will have twice as much batter, filling, etc. as will fit in the pan.

      I hope that helps!

      Reply

  7. Karen says

    What kind of flavor does the ricotta have in this cake? I am familiar with the savory ricotta in lasagna, but thinking that it takes on more of a cheesecake like flavor with that many eggs and sugar mixed in. What is the texture like with that many eggs? Thanks!

    Reply

  8. Lanette says

    Am trying this recipe today. I have never had a dessert with Ricotta Cheese in it so im skeptical but willing to try it out since it looks Amazing! 🙂

    Reply

    • Blair says

      That’s awesome, Lanette! I hope you love it! Ricotta is often used in desserts like cheesecake or even tiramisu, so you can be sure that it will be amazing. 🙂

      Reply

  10. Kathleen says

    This cake was very easy to make. I halved the recipe for two. It was delicious but next time I will put more sugar in the ricotta layer. It wasn’t sweet enough.

    Reply

    • Blair says

      I’m glad that it worked for you, Kathleen! You’re right — the ricotta layer isn’t very sweet, so more sugar would be a great addition if you prefer a sweeter filling! 🙂 Thanks for your feedback!

      Reply

  11. Connie Szwec says

    I made this cake over Valentine’s Day. It turned out great. Just wanted to know if I need to warm up the milk into the pudding before adding the cool whip. Mine had little crystals into the cool whip topping. I also baked it in a non-stick metal pan. Baking time was a little less.

    Reply

    • Blair says

      Hmmmm…I don’t think that you want to warm the milk, Connie. The Cool Whip would melt and deflate if it got too warm, so I wouldn’t try that. I’m not sure why you would have had the crystals in there. Maybe it just needed to be whisked with the milk even more so that the pudding was completely dissolved before folding into the Cool Whip? That’s my best guess. 🙂 Glad that you enjoyed it!

      Reply

    • Blair says

      Hi, Fatema! I don’t know, because I have never tested the recipe with that substitution. It will definitely lend a different texture, since cream cheese and ricotta are two different textures themselves. I’m sorry I can’t be more helpful. 🙂

      Reply

  13. Lucy says

    A friend made this cake an it is totally yummy, so I had to make it for my family. After an hour in the oven, the cake has alot of movement in the middle. What are your indications that the cake has baked long enough. Bounch back to touch or clean toothpick in the center? I think that my oven temp is good.

    Reply

    • Blair says

      For the cake part, you can do either the clean toothpick test or the bounce back to touch test. If you’re worried about whether the cheese filling in the center has cooked, I would try the toothpick test as well, or just give it a little bit of a shake or touch. If it still seems wiggly and soft, it’s not done yet. You want it to be firm (kind of like a cheesecake). Hope that helps! So glad that you are making it! 🙂

      Reply

    • Blair says

      Hi, Jane! I don’t think so…although I haven’t actually tried that substitution. Ricotta has a different texture than cottage cheese (much thicker and firmer), so I would worry that the inside of the cake wouldn’t set if you use cottage cheese instead.

      Reply

  16. Candace Akin says

    One question, are the 4 eggs listed including the eggs used in cake mix or is it 4 eggs mixed with the ricotta cheese?

    Reply

    • Blair says

      Hey, Candace! Good question! The 4 eggs are to be mixed with the ricotta. If your cake mix calls for additional eggs on the box, then use whatever the package instructs (in addition to the 4 that get mixed with the cheese). 🙂

      Reply

  17. Ashley says

    Someone earlier said that they tried Devil’s Food and it didn’t work. Well, it worked great for me! This cake was easy and perfect and looked EXACTLY like the photo (down to the adorable sprinkles!). It’s a perfect combination o dense and rich and light and fluffy. The best o all worlds! All of my party guests were amazed. They kept asking, “Did you make this!?” as i I were some master chef for ever being able to make such an intricate dessert. I guess this will be my little secret.

    Thanks for sharing this recipe. This is the kind of thing that usually remains a secret.

    Reply

  19. Teresa says

    Could I half the ricotta cheese portion of the recipe? That’s a lot of cheese and eggs ! I am sure I would have to adjust the baking time, and the layer would be thinner, but I am ok with that? Your thoughts?

    Reply

  20. Kim says

    We enjoyed this so much! So simple and refreshing. The key is to let it cool completely then frost. I let it sit for a good six hours and it was perfect.

    Reply

    • Blair says

      Hi, Angi! I’ve never done that, so I’m not sure how it would turn out. I would be concerned that the texture would be different with the cream cheese (and that it might get runny in the oven), but again — I haven’t tested it that way to know for sure. 🙂

      Reply

  25. Carina says

    Somehow I picked up brownie mix and not choc cake and didn’t notice until it was mixed. It’s in the oven now, cheese still on top and over an hour. Fingers are crossed. Think it’ll work?

    Reply

  27. NME says

    My layers didn’t turn out so “layered” there was chocolate cake on the bottom and on the top with the ricotta in middle ?

    Reply

  28. Kimberly G. says

    Made this beautiful cake for Thanksgiving tomorrow, turned out perfect. Waiting for cake to cool so I can frost it……PATIENCE…LOL
    I’m sure it will taste as yummy as it looks…..thank u for this great recipe

    Reply

    • Blair says

      Hi, Pepper! Yes, the icing goes on before chilling. It’s best to have the icing on for the 6 hours (or more) while the cake chills in the refrigerator. You don’t want to add it at the last minute. Hope that helps, and enjoy!

      Reply

  30. Marisa says

    I first had Italian love cake at a little cafe in a small town. And I fell in love! I am not a cake person but this one changed my mind. Today is my first time attempting to make it myself, using this recipe. It is currently in the oven, but the 9×13 pan seemed quite full, I’m worried it may overflow if it rises too much. I put a baking sheet on the rack underneath just in case… Has anyone had a similar experience?

    Reply

    • Blair says

      Hi, Millie! Yes, I think that would work fine. The Cool Whip is slightly sweet, though, so you may want to add some sweetener to your homemade whipped cream. 🙂

      Reply

  32. Holly C. says

    I made this phenomenal cake for my daughter’s birthday. Only change I made….found out at last moment I did not have any chocolate pudding. And vanilla sounded a bit plain for a birthday, her 38th, so I used 1/4 cup kahlua and 3/4 cup milk with vanilla pudding mix. Then followed your directions to a tee. Oh I did crush some instant coffee to pure powder form and lightly dusted the cake one hour before serving (I put the cake back in the fridge for final hour). I did the coffee dust that way so it would marry with the topping a bit and not be give a bitter in your face aftertaste. This was a HUGE hit! Thank you so much for posting this recipe. It is officially the only cake she wants for her birthday.

    Reply

    • Blair says

      Hi, Holly! Your changes sound amazing! The coffee dusting and kahlua probably made it taste like a tiramisu cake! Glad that your daughter loved it, too! 🙂

      Reply

  33. Jeff says

    I’m curious. I’m a lemon freak. For the lemon version, I’m wondering about lemon extract instead of vanilla in the ricotta layer and/or lemon pudding in the frosting layer. I would think lemon flavor in the cheese layer would be great. Just lemon cake doesn’t sound too lemony. I’m anxious to try it.

    Reply

    • Blair says

      Hey, Jeff! You’ve just created a delicious new recipe! 🙂 Your suggestions sound perfect — both the lemon extract in the ricotta and the lemon pudding in the frosting. Start with a very small amount of the lemon extract, though — that stuff can be really strong. Just add more, to taste, as needed…but don’t dump a bunch in right off the bat. 🙂

      Let me know how it turns out! I want to try that, too!

      Reply

  34. Tara says

    This is the 2nd time I made it but this time my layers didn’t switch during baking.? Not sure what happened this time?

    Reply

  35. Charles Franks says

    This is one awesome dessert. I have made this awesome dessert for my church potluck, bible study group, and Prison Ministry group. My 9X13-in baking was cleaned out, There wasn’t any left over. I went to make the cake again for my wife’s family but I didn’t have chocolate mixing. Had lemon cake and lemon pudding wal la add tablespoon fresh lemon juice and zest from one lemon. Add lemon zest to frost also.Some of the cake was left over but I wasn’t able to take them home, I high jacked at the door. The next day the lemon flavor was even better than the first day. Waa hoo!! Thanks this recipe is very versatile to make with flavors.
    Thank you for this big hit..
    Chas

    Reply

    • Kelly says

      I have a question. How did you transport this cake? I’m baking it now and it’s at the top of my pan. Once I ice it , it will be huge I’m not sure not to take it to a potluck without messing up the frosting. Any tips?

      Reply

      • Blair says

        Hey, Kelly! I would just loosely tent it with foil and transport it in the baking dish. It will be fine — even if a little bit of the frosting gets on the foil. Enjoy! 🙂

        Reply

  36. Roaeann says

    Has anyone tried this with cream cheese? Want to make it for Easter and would like to use cream cheese instead of ricotta

    Reply

    • Blair says

      Hi! No, I haven’t tried it with the cream cheese, and I haven’t heard from anyone else who has. Cream cheese has a different texture than the ricotta, so I’m not sure how that layer of the cake would turn out.

      Reply

  37. Joan Cusumano says

    in your recipe you never say to remove the cake when done out of the baking pan do you leave it in the pan and then frost?

    Reply

  38. Stephanny LeClaire says

    I made this for the first time the other day for our Sunday Dinner. It was Italian themed cuisine, so I wanted to bring n Italian dessert to go with it. After researching recipes, this one looked yummy and easy so I decided to go for it. I had devils food cake on hand and it turned out AMAZING! EVERYONE LOVED IT! It’s not too decadent, which I like. The cool whip topping really helps balance out the cake. I would be lying if I said I didn’t have a small slice this morning with my coffee. Thank you for this recipe, I’m saving it and making it again for sure!

    Reply

    • Blair says

      Hey, there’s nothing wrong with having cake for breakfast — especially on a Monday! 🙂 I’m so glad that you enjoyed it, Stephanny!

      Reply

  39. Cora Semrau says

    I wanted to try this recipe so bad, but I am diabetic. I found a recipe for sugar free chocolate cake that uses stevia and made that. Then substituted the sugar in the ricotta layer with Stevie. Other than swapping out real sugar for stevia, I followed all instructions to the letter, but my chocolate and ricotta layers did not flip. The cake baked up fine and was moist and dense. Not overly sweet. Just enough to scratch that itch without causing me trouble. Would definitely make the sugar free version again..

    Reply

  41. Heather says

    Does it maybe take longer than an hour to cook?? I’m making it right now it still seems uncooked in the center.. HELP!!!

    Reply

    • Blair says

      Hi, Heather! It might take a bit longer, depending on your oven and the type of pan that you use. Glass or ceramic pans will not necessary bake the cake as quickly as a metal nonstick pan, so that could have something to do with it. Hope that cake turned out well! 🙂

      Reply

  42. John Frey says

    I made it in a pyrex dish, and the cake baked fine in an hour, but it did not flip with the ricotta mixture. The cake mix was a bit beyond its expiration date, but otherwise everything seemed like I followed all the directions. Still tasted good, but the ricotta filling got a little faded between the chocolate cake and the chocolate icing. I still liked, my wife didn’t.

    Reply

  43. Tee says

    I just made this cake tonight! I didn’t find many of the reviews helpful in answering some of my questions, so I hope this is helpful to someone out there…

    I had never even heard of Italian Love Cake until my Italian girlfriend talked about it and how her mom always made it for her. So, natch, to the internet. And here we are at this recipe.

    I followed it pretty* spot on as far as all measurements go.

    I used two boxes of cake mix only because I couldn’t find marble cake, which I guess is what her mom used. Chocolate vs white vs whatever, doesn’t seem to make much of a difference.

    I made them separately and then put 3/4 of each of the batters in the 13×9 baking dish and the remaining 1/4 in an 8” pan. Swirl for marble effect. But not too much.

    I used a sheet of parchment paper on the bottom of the pan to make removing it easier and greased the sides only with a tiny bit of canola oil on a paper towel.

    1 cake box in a 13×9 pan should only fill ill MAYBE half way. Whoever had it overflowing probably didn’t have a 13×9 pan or they used two boxes of cake mix.

    I made the “filling” according to directions which came out perfectly. It will be runny. Spoon it on top of your cake batter. There should be plenty.

    I am at sea level and baked both my pans at the same time for 1 hour and 4 minutes. At that point I removed the 8” pan, and let the 13×9 continue baking for another 13 minutes. The center seemed a tad jiggly, but solidified once it sat for about 10 minutes. The edges will look overdone. Don’t worry, this is the nature of this kind of cake. If you’re worried about it, spoon extra ricotta filling onto the corners/edges to slow the cooking.

    As for the topping, I ended up using TWO boxes of instant chocolate pudding and folding in a big tub of cool whip. I let it sit in the fridge while the cake was baking so that it had time to set as well. I don’t know if one box would be enough, honestly. But to each their own!

    I allowed the cakes to cool in their pans for 1 hour before frosting. I frosted liberally, and had a bit left over.

    Cake needs to be chilled to maintain frosting.

    It is not overly sweet at all. I’d say a cup of sugar free pudding is sweeter than this cake. It’s chocolate oh, but not over powering (mine is mixed though), and the topping is nice and light. I did not get a cheesecake taste though.

    For something sweet that isn’t sickeningly sweet this is perfect. The ricotta DID, for the most part, sink to the bottom, but I also helped it by tapping my pans mid way through baking.

    Overall, this was a super easy recipe with a great turn out. Highly recommend!

    Reply

  44. Indigo says

    I love this cake so much and it’s so easy to make! I made it for my daughter’s 15th birthday and everyone loved it! I was wondering though, can the ricotta be substituted with softened cream cheese? I want to try it but I’m not sure if it will have the same effect and “switch” layers during baking. Thanks for the awesome recipe!

    Reply

    • Blair says

      That’s wonderful, Indigo! I’m so happy to hear that you love the cake! I have no idea if the cream cheese would switch layers like the ricotta, or not. The cream cheese has a different texture than ricotta, so I’m not sure that it’s an equal swap. Baking is so finicky — the best way to know is to really just give it a try. 🙂

      Reply

  45. Rita says

    Hiw to cover cake with foul for transport
    without smearing frosting!
    What I do is position toothpicks all over
    cake few inches apart! Cover with saran wrap or foul !
    No frosting on cover!

    Reply

    • Blair says

      Oh, I have no idea! I’ve never tried it, so I’m not sure how long you would need to bake the jumbo cupcakes. I would guess that the total baking time might be slightly less, so start checking the big cupcakes after about 40 minutes. Let me know if you give it a try — that’s a fun idea!

      Reply

  47. Mother Frecker says

    Oh..my..lanta!
    I’m in the moment of smelling the delicious aroma and reading through the comments and it hits me that I forgot the 3/4 cup sugar in the ricotta mix!!! YIKES. Well, there is no turning back and it is my dessert for tomorrow’s Christmas gathering. Here is hoping for the best (I well let you know). I guess I just put all the in-laws on calorie reduction! Lol

    Reply

  48. Kathryn says

    Mine didn’t flip and the cake was so dense and yucky!! My ricotta was very dry, it that why?? Can you over beat the eggs and ricotta??

    Reply

  49. JoAnne says

    Hi I made this Beautiful Cake and everything worked out well , it’s in the refrigerator chilling for 1 day now I’am afraid to cut it because it looks like the frosting is going to be runny just afraid to cut it. Help!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares