1 box chocolate cake mix
3/4 c. sugar
4 eggs
1 tsp. vanilla
2 lb. Ricotta Cheese

Prepare cake mix according to package directions; put into a 9 x 13 inch pan. In a bowl, beat together until well mixed, the eggs, sugar, vanilla and Ricotta cheese. Spoon mixture onto the batter and spread with a knife.

Bake at 350°F for 60 minutes. As the cake bakes the cheese filling will fall to the bottom of the pan. Note: It takes the cake a long time to cool. Frost when completely cool. You can make this the night before serving and ice the next day.

Icing:

1 small pkg. instant chocolate pudding
1 c. cold milk
1/4 c. powdered sugar
1 (8 oz.) container Cool Whip

Beat pudding, sugar, and milk together for 1 minute on low speed. Fold into Cool Whip. Spread on cool cake. Refrigerate.