Italian Ricotta Cake

• 1 box Duncan Hines marble cake mix
• 2 lb. Ricotta cheese (32 oz.)
• 3 eggs
• 2 tsp. vanilla
• 3/4 c. sugar
• 1 small box instant pudding
• 8 oz. Cool Whip

1. Follow directions on box for cake mix.
2. Mix all ingredients of cake mix and set aside.
3. In another bowl, blend by hand the Ricotta, eggs, vanilla and sugar.
4. Pour cake mix into greased 13 x 9-inch cake pan.
5. Pour Ricotta mixture on top of cake mix and smooth it out to the edges of the pan.
6. Bake 1 hour at 350u0b0; test with toothpick.
7. Cake will be moist, but will harden up after cooling.
8. Cool 15 minutes, then remove from pan.
9. After cake has cooled, follow directions on box for pudding mix.
10. Let pudding get firm by putting in refrigerator for a few minutes.
11. Fold in Cool Whip into pudding, then spread on cake for icing.
12. Bon appetite.

cake mix, ricotta cheese, eggs, vanilla, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=831003 (may not work)