Valerie Bertinelli's Sicilian Love Cake

by Rachael Ray Show Staff 9:00 AM, August 29, 2016

Aired August 29, 2016

Serves 12

Adapted from One Dish at a Time by Valerie Bertinelli © Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

Canola oil or cooking spray, for preparing the pan

Chocolate box cake mix

Mascarpone-Ricotta Filling:
4 ounces mascarpone- 1/2 cups
28 ounces ricotta cheese- 3 1/2 cups
3 large eggs
3/4 cup sugar
1/8 teaspoon kosher salt

Cocoa-Mascarpone Frosting:
1 1/4 cup (10 ounces) mascarpone
1 (3.9-ounce) chocolate pudding mix
1 tablespoon sugar 1 cup whole milk


Preheat the oven to according to package instructions for a 9x13” pan. Coat baking dish with canola oil or cooking spray.

To make the batter: Prepare the batter according to box instructions. Pour the batter into the prepared dish and set aside.

To make the filling: Combine the mascarpone, ricotta, egg, sugar, and salt in a bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake batter so the top is completely white.

Bake cake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool before frosting it.

Just before serving, make the frosting: In a stand mixer, blend together the mascarpone, chocolate pudding mix, sugar and milk in a small bowl until smooth. Using an offset spatula, spread the frosting evenly all over the cake and serve.

Prep Time: 15 minutes
Cook Time: 40 minutes
Inactive Prep Time: 30 minutes
Ease of preparation: intermediate

Active Time: 55 minutes
Total Time: 1 hour 25 minutes