Preheat your oven to 350°F and spray a 9x13 inch baking dish with nonstick cooking spray (I like the kind that has flour in it, like Baker’s Joy).
Prepare 1 box chocolate cake mix with ingredients to make the cake: eggs, oil and water per the instructions on the back of the box and pour the batter into the prepared baking dish.
Using an electric hand mixer, mix the 32 ounce container ricotta cheese, 4 large eggs, 3/4 cup granulated sugar and 1 teaspoon vanilla extract in a large bowl until the mixture becomes smooth.
Spoon the ricotta mixture on top of the cake batter in the baking dish.
Bake the cake for about 1 hour and then place it on a wire rack to cool completely.
In a large bowl, pour 1 ½ cups cold milk and gradually add the 5.9 ounce box instant chocolate pudding mix while mixing it thoroughly.
Add half of the 16 ounces large tub whipped topping (Cool Whip) and mix it in well. Then add the remaining whipped topping and mix it until it is well combined with no streaks.
Smooth the topping on top of the cake evenly.
Cover the cake with plastic wrap and refrigerate for at least 6 hours or overnight.
Slice the cake and serve.
Video
Notes
The flavors taste even better if left to chill overnight.
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Want to use something else other than ricotta? Try marscapone, softened cream cheese, or a cheesecloth strained Greek yogurt.
Feel free to serve this either chilled or room temperature. If room temp, the layers may start to melt a bit.
Keep this in the fridge when not serving. You can keep it for up to 5 days or freeze for up to 3 months.
Add some toppings, like chocolate sauce, hot fudge, sprinkles, mini chocolate chips, or crushed cannoli shells.