Italian Love Cake

12 servings

1 18.5-oz. (2-layer) box chocolate cake mix

3 eggs

1/3 vegetable oil

4 cups ricotta cheese, drained

1 cup sugar

1 tsp. vanilla

1 3.5-oz. pkg. instant chocolate pudding

1 16-oz. container nondairy whipped topping (Coolwhip)

Preheat oven to 350 degrees F. Grease and flour a 13 by 9 inch cake pan.

Prepare cake mix according to package directions using the eggs and oil. Set aside.

Combine ricotta, sugar and vanilla in mixing bowl. Mix till well combined. Drop ricotta mixture in large spoonfuls over cake batter. Swirl decoratively through cake batter with a butter knife. Bake 1 hour or till toothpick inserted near center comes out clean. Remove from oven; cool.

Meanwhile,combine pudding and Coolwhip; beat till well combined. Use to frost cake when the cake is completely cool.