Sicilian Love Cake

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I saw this shown by Valerie Bertinelli on TV and instantly wanted it for my birthday cake. So my daughter Katie made it this past weekend --it was worth every calorie of every bite and was very easy to make (per Katie) The fun part is you start with the white cheese layer on top and during the cooking it flips to the bottom!



  • 1 box chocolate cake mix, plus the ingredients called for in the directions
  • Canola oil, for preparing the pan
  • Mascarpone-Ricotta Filling:
  • 28 ounces ricotta cheese (3 1/2 cups)
  • 4 ounces mascarpone (1/2 cup)
  • 3 large eggs
  • 3/4 cup sugar
  • 1/8 teaspoon kosher salt
  • Cocoa-Mascarpone Frosting:
  • 10 ounces mascarpone (1 1/4 cups)
  • 1 cup whole milk
  • One 3.9-ounce box instant chocolate pudding mix
  • 1 tablespoon sugar
  • Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.

  • To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.

  • To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.

  • Adapted from "One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond" by Valerie Bertinelli © Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.


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