Sicilian Love Cake

Courtesy of Valerie Bertinelli 1 box chocolate cake mix (plus ingredients called for in directions)

MASCARPONE-RICOTTA FILLING 28 ounces ricotta cheese (3½ cups) 4 ounces mascarpone cheese (½ cup) 3 large eggs ¾ cup sugar

1⁄8 teaspoon kosher salt

COCOA-MASCARPONE FROSTING 10 ounces mascarpone (1¼ cups) 1 cup whole milk 1 3.9-ounce box instant chocolate pudding mix 1 tablespoon sugar

Instructions: Preheat oven according to cakemix directions. Spray inside of 9-by-13-inch pan

with cooking spray. 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 (or in a bowl with a hand mixer) and beat until smooth. Gently pour the filling on top 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 50 minutes. Let cake cool completely.

To make the frosting: Just before serving, blend mascarpone, milk, chocolate pudding mix and sugar until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.

Note: Our ricotta came in a 32-ounce container, so we used it all, even though recipe calls for only 28 ounces. We also added a teaspoon of vanilla to the filling.