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Italian Love Cake
1 box fudge marble cake mix
2 pounds ricotta cheese
1 cup sugar
4 eggs
1 teaspoon vanilla
1 box (3 3/4 oz.) instant chocolate pudding
1 cup milk
8 ounces non-dairy whipped topping, thawed
Preheat oven to 350 degrees.
Prepare cake as directed on box and pour into greased and floured 9 x 13
pan.
In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well.
Spoon over unbaked cake. Bake cake for 1 hour. Cool.
Mix instant pudding with milk; fold in whipped topping. Spread over cake;
refrigerate.
Yield: 12 servings.
   
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