1 pkg. chocolate cake mix
2 lbs. Ricotta cheese
3 eggs
2 tsp. vanilla extract
3/4 c. sugar

TOPPING:

1 (4 oz.) pkg. chocolate instant pudding
1 c. cold milk
1 container whipped dessert topping

Prepare cake mix as directed and pour into greased 9 x 13 inch glass baking dish. Mix cheese, eggs, vanilla and sugar; pour on top of cake batter. DO NOT MIX INTO BATTER! Bake at 325 degrees for 1 hour, checking closely. Cool and refrigerate; best overnight. Mix all topping ingredients together and frost cooled cake.