1 box chocolate cake mix
2 lbs. ricotta
4 eggs
3/4 c. sugar
1 tsp. vanilla

ICING:

8 oz. Cool Whip
1 sm. chocolate instant pudding mix
1 c. milk

Mix cake mix as directed. Pour into greased and floured 9x13 inch pan. Set aside unbaked.

Beat together ricotta, eggs, sugar and vanilla. Pour onto unbaked chocolate cake. Do NOT swirl cake mix. Bake 1 to 1 1/2 hours at 350 degrees until middle is done. Cool.

Mix pudding, milk and sugar together in bowl. Then fold in thawed Cool Whip. Spread on cooled cake and refrigerate.