1 pkg. fudge marble or chocolate cake mix
2 lbs. ricotta cheese
4 lg. eggs
3/4 c. sugar
1 tsp. vanilla extract
1 sm. (3 1/2 to 4 oz.) box instant chocolate pudding mix
1 c. milk
1 (8 oz.) container frozen non-dairy, whipped topping, thawed

Preheat oven to 350 degrees. Grease and flour a 9x13x2 inch baking pan.

Prepare cake mix as directed on package. Pour batter into prepared pan and set aside. Do not bake yet. With mixer at medium speed, blend ricotta, eggs, sugar and vanilla. Spoon ricotta mixture evenly over unbaked cake batter. Do not mix. (The cake rises above the cheese mixture.) Now, bake at 350 degrees for 1 hour or until cake tester comes out dry. Cool in pan on rack.

Meanwhile, prepare frosting by using a mixer at medium speed to combine instant pudding mix and milk. Add whipped topping and beat at low speed until creamy or, using a spatula, fold pudding together with whipped topping. Spread frosting over top of the cooled cake. If desired, garnish cake with dark chocolate shavings or chocolate sprinkles. Keep cake refrigerated. Makes 12 servings.

NOTE: If using a glass baking dish or disposable foil pan, bake at 325 degrees for 1 1/4 hours. If desired, mix cake batter using 1 cup water and 1/4 cup almond or other liqueur in place of the 1 1/4 cups water called for on package directions. Other versions of this cake use lemon cake and pudding mixes and other combinations. A few substitute up to 2 teaspoons of rum extract or other flavorings for the vanilla.