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Magic Cake

A simple, delicious dessert with a magically layered texture.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings 12 slices
Calories 350 kcal

Equipment

  • 9x13 inch baking pan A standard baking pan is needed.

Ingredients
  

Cake Batter Ingredients

  • 1 box chocolate cake mix (15.25 ounces) plus ingredients listed on the box
  • 2 pounds ricotta cheese
  • 4 large eggs

Additional Ingredients

  • 0.75 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 box instant chocolate pudding mix (3.9 ounces)
  • 1.5 cups cold milk
  • 1 container whipped topping (8 ounces)

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, combine the cake mix, ricotta cheese, eggs, sugar, and vanilla extract. Mix until well combined.
  • In a separate bowl, whisk together the instant chocolate pudding mix and cold milk until smooth.
  • Gently fold the pudding mixture into the cake batter until just combined. Do not overmix.
  • Pour the batter into the prepared baking pan and spread evenly.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before topping with whipped topping.
  • Refrigerate for at least 2 hours before serving to allow flavors to meld and the cake to set.

Notes

This cake is best served chilled. Leftovers can be stored in the refrigerator for up to 3 days.