Meet Becky

We all love being a mom, before we talk about mom life, share with us who you are. We want to know your story- what do you love to do? Who are you?

I am a people person who loves bringing smiles and laughter to other people. I have worked in higher education for over 15 years. I live to provide an example of kindness and respect in everything I do.

My wish is to encourage, support and smile with others through all of life’s journeys.

Life is full of lessons, what has motherhood taught you?

We all love recipes. Share a recipe with us.

Italian Love Cake

Ingredients

1 package chocolate cake mix and the ingredients needed to make the cake according to the package
2 lbs ricotta cheese
4 large eggs ¾ cup sugar
1 tsp. pure vanilla extract
Whipped Topping:
5.1 oz instant chocolate pudding mix (1 – 5.1 oz. package )
1 cup cold milk 8 oz. Cool Whip

Instructions

Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray. In a large bowl, with a hand mixer, mix together your cake mix according to the directions on the box. Set aside. In another bowl, using the hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth. Pour the cake batter into the prepared baking dish. Spread to ll the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.

Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.

Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.


Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. I let it refrigerate overnight, it tastes even better the next day.

behind the scenes with becky

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