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

Preheat oven to 350 degrees. Grease and flour 9 x 13 inch baking pan. Prepare cake mix as directed. Pour batter into prepared pan and set aside. DO NOT BAKE YET. With mixer at medium speed, blend Ricotta cheese, eggs, sugar and vanilla. Spoon Ricotta mixture, evenly over unbaked cake batter. DO NOT MIX. (Cake rises above cheese mixture). Now, bake at 350 degrees for one hour or until cake tester comes out dry. Cool in pan.

Meanwhile, prepare frosting by using a mixer at medium speed to combine instant pudding and milk. Add whipped topping and beat at low speed until creamy. Spread frosting over top of cooled cake. Garnish cake with dark chocolate shavings or chocolate sprinkles. Keep cake refrigerated.