1 pkg. fudge marble or chocolate cake mix
2 lbs. Ricotta cheese
4 eggs
3/4 c. sugar
1 tsp. vanilla
1 sm. box (3 1/2 to 4 oz.) instant chocolate pudding mix
1 c. milk
1 (8 oz.) container Cool Whip, thawed

Preheat oven to 350 degrees. Grease and flour a 9 x 13 x 2 inch baking pan. Prepare cake mix as directed on package. Pour into prepared pan and set aside. Do not bake yet. With mixer at medium speed, blend Ricotta, eggs, sugar, and vanilla. Spoon evenly over unbaked cake batter. Do not mix (the cake rises above the cheese mixture). Bake at 350 degrees for 1 hour or until tester comes out dry. Cool in pan on rack.

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. Spread over top of cake. Keep refrigerated. If desired, use 1 cup water and 1/4 cup Amaretto in place of 1 1/4 cups water called for on cake mix directions.