Amore The Italiano Love Cake Recipes

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ITALIAN LOVE CAKE



Italian Love Cake image

Easy to make and delicious too!

Provided by Rene

Categories     World Cuisine Recipes     European     Italian

Time 2h55m

Yield 18

Number Of Ingredients 8

1 (18.25 ounce) package chocolate cake mix
2 pints part-skim ricotta cheese
¾ cup white sugar
1 teaspoon vanilla extract
4 eggs
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
  • Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
  • Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
  • Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

Nutrition Facts : Calories 348 calories, Carbohydrate 42.9 g, Cholesterol 62 mg, Fat 15.7 g, Fiber 0.9 g, Protein 11.1 g, SaturatedFat 8.7 g, Sodium 428.4 mg, Sugar 28.7 g

EASY CHOCOLATE ITALIAN LOVE CAKE



Easy Chocolate Italian Love Cake image

This Chocolate Italian Love Cake starts with a boxed cake mix for an easy dessert recipe that only looks fancy!

Provided by Blair Lonergan

Categories     Dessert

Time 9h20m

Number Of Ingredients 8

1 (15.25 oz) package chocolate cake mix, PLUS additional ingredients called for on the package
2 lbs ricotta cheese
4 eggs
3/4 cup sugar
1 tsp. pure vanilla extract
1 (3.9 oz) package instant chocolate pudding mix
1 cup cold milk
16 oz. frozen whipped topping, thawed ((such as Cool Whip))

Steps:

  • Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick spray.
  • In a large bowl, mix together cake batter according to package instructions.
  • Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Set aside (do NOT bake yet).
  • In another bowl, use an electric mixer to beat together ricotta cheese, eggs, sugar, and vanilla extract until smooth.
  • Carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover cake as best you can (the layers will switch during baking).
  • Bake the cake for 1 hour.
  • Remove from oven and allow to cool completely before frosting.
  • To make frosting, whisk together pudding mix and milk until combined and slightly thickened (about 1-2 minutes). Carefully fold the whipped topping into the pudding until combined.
  • Spread frosting on top of cooled cake. Cover and refrigerate at least 6 hours before serving.

Nutrition Facts : ServingSize 1 large slice (1/12 of the recipe), Calories 549.2 kcal, Carbohydrate 62.1 g, Protein 16.9 g, Fat 26.7 g, SaturatedFat 11.6 g, Cholesterol 142.2 mg, Sodium 637.6 mg, Fiber 1.3 g, Sugar 40.7 g, UnsaturatedFat 3.3 g

ME AMORE' - ITALIAN LOVE CAKE



Me Amore' - Italian Love Cake image

You don't have to be an 'Italiano' to enjoy this 'slice of heaven.' The moist shortcake-like density, generous layer of sweetened ricotta cheese, and cinnamon-sugar crumble topping will surely impress family, friends, and guests alike. Surprisingly simple to prepare, the result is unbelievably delicious! Your guests will think you slaved for hours over this splendid dessert cake. That's O.K. - Just smile and sip your after dinner espresso. Please Note: I would like to share credit for this "Italian Love Cake" recipe version with the Kirkwood Ski Education Foundation.

Provided by Feast Your Eyes

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) package cake mix (Yellow or lemon, Your favorite brand)
1/3 cup vegetable oil
8 large eggs, Plus
3 eggs, needed to prepare the cake mix
3 lbs whole milk ricotta cheese (Drained, See 'directions')
3/4 cup granulated sugar
1 tablespoon vanilla extract (Not imitation)
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup dark brown sugar (Packed)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch squares (Chilled)

Steps:

  • For The Cake:.
  • Preheat the oven to 350 degrees*.
  • Grease and flour a 12x15x3 cake pan.
  • Prepare the cake according to the package instructions; using the 3 eggs and vegetable oil.
  • Pour the cake mix into the prepared pan, spread evenly, and set aside.
  • SPECIAL TIP: If desired, mix cake batter using 1 cup water and 1/4 cup Anisette, Limoncello, Frangelico or other liqueur in place of the 1 1/4 cups of water as called for on the package directions.
  • With a mixer on medium speed, beat the remaining eggs; add the ricotta cheese, sugar and vanilla. Beat until sooth and fluffy.
  • Carefully pour over the middle of the cake mix. DO NOT SPREAD OR BLEND THE TWO BATTERS TOGETHER.
  • Bake for 1 hour, or until a toothpick comes out clean when inserted. (Ricotta cheese will go to the bottom.)
  • Remove from the oven; cool in pan on baker's rack.
  • For The Topping:
  • In a food processor or blender, blend the first 5 ingredients together.
  • Add chilled butter cubes; cut in until the mixture looks like wet sand.
  • To Finish Off The Cake:.
  • Cool cake until warm, about 1 hour. Evenly sprinkle the cinnamon-sugar crumbles over the cake.
  • Serve with vanilla ice cream or gelato and a cup of steaming espresso. "That's Amore' !".
  • ______________________________________________________________.
  • TO DRAIN RICOTTA CHEESE: Wrap ricotta in a double layer of cheesecloth. Place in a colander, weighed down with 2 or 3 soup-like cans from your pantry. Drain over a bowl in the refrigerator for at least 1 hour.
  • *NOTE: If using a glass baking dish or disposable foil pan, bake at 325 degrees for 1 1/2 hours.

Nutrition Facts : Calories 694, Fat 35.9, SaturatedFat 16, Cholesterol 267, Sodium 547.9, Carbohydrate 71.3, Fiber 0.8, Sugar 49.8, Protein 21.6

AMORE-THE ITALIANO LOVE CAKE



Amore-The Italiano Love Cake image

Make and share this Amore-The Italiano Love Cake recipe from Food.com.

Provided by LikeItLoveIt

Categories     Dessert

Time 45m

Yield 7 serving(s)

Number Of Ingredients 13

1 1/4 cups powdered sugar, sifted
1 cup cake flour
15 large egg whites
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup Amaretto
1 pint pistachio ice cream, softened
1 pint chocolate ice cream, softened
2 cups heavy cream
1 (6 ounce) cup semi-sweet chocolate chips (for garnish)

Steps:

  • Position a rack in the center of the oven and preheat the oven to 375 F degrees.
  • To make the cake, combine the powdered sugar and cake flour.
  • In a large bowl, using an electric mixer on high speed, beat the egg whites, cream of tartar, vanilla extract, almond extract, and salt until well mixed and soft peaks form.
  • Beat in the sugar, a little at a time, and beat until stiff but not dry.
  • With a rubber spatula, fold in the dry ingredients until the flour is just incorporated.
  • Pour the mixture into an ungreased 10-inch tube pan, shaking the pan lightly.
  • Bake for 30 to 35 minutes, or until the top springs back when touched and is golden brown.
  • Invert the pan onto a bottle or funnel and cool completely.
  • To assemble, using a serrated knife, cut the cake into three layers.
  • Sprinkle each layer with some of the amaretto.
  • Place one layer on a serving plate.
  • Spread the pistachio ice cream on the bottom layer and top with the second layer.
  • Spread the chocolate ice cream on the second layer and top with the third layer.
  • Freeze the cake for 20 to 30 minutes, or until set.
  • Meanwhile, to make the topping, in a chilled bowl, using an electric mixer on medium speed, beat the heavy cream and the remaining amaretto until it forms soft peaks.
  • Spread on the top and sides of the cake.
  • Return to the freezer.
  • Meanwhile, in a small saucepan, over low heat, melt the chocolate chips, stirring until smooth.
  • Line a baking sheet with aluminum foil.
  • Pour the melted chocolate onto the prepared pan, spreading it 1/4 inch thick.
  • Let chocolate set for 15 minutes.
  • Using an oiled heart shaped cookie cutter, cut out hearts.
  • Place them on top of the cake.
  • Keep cake in the freezer until ready to serve.

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